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Guinness Corned Beef

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 17 March 2010 at 10:39
Guinness Corned Beef

4 pounds corned beef brisket
1 cup brown sugar (I use 1/2 cup)
1 can or bottle Irish stout beer (Guinness recommended, of course)
Pickling spices to taste (1 tbsp suggested)
1 Tbsp salt (I usually omit this)
Black pepper to taste
1 or 2 onions, sliced into rings

Rinse corned beef brisket in cold water and pat dry. Place the brisket fat-side up in a crock, Dutch oven or roaster.

With a fork, mix the brown sugar thoroughly in a bowl with the salt and spices (if using). If the corned beef brisket comes with a spice packet, feel free to add that to the mixture as well. Thoroughly coat the brisket all around with half of the brown sugar rub, then turn the brisket over and coat the other side. Lay the onion slices on top of the brisket, then, carefully pour in the beer around the edges.

Cook in crock pot (low) or oven (275 degrees) for several hours until brisket is done and tender; it will take some time for connective tissues (fat and collagen) to melt away. Brisket is done when it reaches an internal temperature of 180-185 degrees, or when a knife slides into it easily. Let brisket rest for 10 minutes before carving across the grain and serving with boiled cabbage and vegetables and Irish soda bread
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 March 2010 at 10:40
we intend to serve this tonight with boiled cabbage and vegetables and Irish soda bread. will report on results and post pix!
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Hillbilly View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hillbilly Quote  Post ReplyReply Direct Link To This Post Posted: 17 March 2010 at 10:59
The little lady is making the same thing.  We changed plans after seeing this.  It went in the oven about 10 minutes ago.  She's from Cork and yes, she's a real redheaded Irish lass...temper and all. HAHA.
 
Happy St. Pat's!
I didn't get this big LOOKIN at food.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 March 2010 at 11:36
happy st. patrick's day to y'all as well!
 
let us know how it goes and post some pix, if possible!
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Hillbilly View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hillbilly Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2010 at 13:01
Oh, man that was GOOOD!!!  Got too busy eating it to take pics of it.
 
We're having corned beef hash for supper tonight with a side of left over boiled cabbage and veggies.
 
It took a while to cook, but was well worth it.
 
 
I didn't get this big LOOKIN at food.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2010 at 12:54
hey, hillbilly - glad that you liked it! we were also fond of it ourselves. i would definitely do this recipe again - the only thing i might do is add just a bit more salt to balance the brown sugar. possibly a little more of the pickling spices as well, BUT it was just fine as prepared.
 
click here to see how it went for us!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Meat Hunter Quote  Post ReplyReply Direct Link To This Post Posted: 12 May 2010 at 10:22
Tas, this sounds fantastic. I don't know if I can handle anymore food sites. Between the smoking sites and this one, all I'll be doing is cooking LOL.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 12 May 2010 at 12:37
Originally posted by Meat Hunter Meat Hunter wrote:

Tas, this sounds fantastic. I don't know if I can handle anymore food sites. Between the smoking sites and this one, all I'll be doing is cooking LOL.

And your point is??? LOL
It's all good my man....cook your brains out!
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Vlap Quote  Post ReplyReply Direct Link To This Post Posted: 13 May 2010 at 21:13
This recipe sounds great!!!!
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2019 at 13:58
We've been making this for years, and have always enjoyed it. It was on the menu again yesterday, and I forgot that I usually cut the brown sugar in half.

It was still very good, but I would recommend using 1/2 cup of brown sugar, rather than a full cup.
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