CORNED BEEF - GUINNESS STYLE
Serves 4 - 6
A scrumptious, non-traditional way to prepare corned beef.
Even those who don't like Guinness, loved this. It is very
smooth - not too salty, sweet or bitter.
4 - 5 lb corned beef brisket
1 or 1 ½ cups brown sugar
3 large cans Guinness (or 6 bottles of Deschutes Black Butte
Porter)
Little red potatoes (or chunks of any kind of potato)
Cabbage, cut in large wedges
Carrots, cut into chunks
Small white onions (or large onion, cut into chunks)
Horseradish sauce:
1 cup mayonnaise
2 Tbsp Dijon mustard
¼ to ½ cup horseradish sauce (to your taste)
Trim fat slab off brisket and discard. Wash and dry brisket.
Pack brown sugar (about 1/2 inch thick) on all sides and bottom
of brisket and place in *crock pot. Carefully pour Guinness
around the brisket until brisket is covered (try not to wash
off brown sugar). Cook in crock pot on low for about 8 hours
(or on high for about 4 or use a combo of high then low).
Two or three hours (depending on size of vege chunks) before
serving, put the veges around the brisket. You may need to
add more beer so veges are covered. Crock on high until veges
are tender. Remove veges to serving platter. Cut brisket into
slices across the grain. Place on platter with veges and serve.
Serve with horseradish mixture on the side.
*I usually cook this on the stove top. Put brisket in a pot
and simmer (covered) a couple of hours. About an hour before
serving, add veges. Cook until veges are tender.
