Corned Beef Irish Feast Recipe

I did alter this a bit. I don't care for dark stout beer so I used and IPA a very strong IPA and I backed the amount down to 12 oz. Perfect for us we loved this! It's a solid recipe but be mindful of the amount of beer you use and what kind depending on your taste. If it's something you won't drink don't cook with it =)

Made as written except that I purposely cut the amount of liquid in half for 2 reasons. The first being that I didn't want the beer to overpower as others mentioned and the second being that I wanted the finished brisket firm enough to slice. From past experience I've found that if the meat is completely covered in liquid the end result is more of a shredded consistency. There's nothing wrong with that but it is not what we prefer. My potatoes were leftover from another meal so I had to tweak that step and just add them in the final minutes . The carrots and cabbage took on the flavor nicely but I do think 4 beers would have been too much. Overall this was a good recipe and one I would make again. If you don't like a strong beer flavor in your food I recommend cutting back as I did.

This recipe is fantastic ! I cut back the sugar to 2 tablespoons and used crushed peppercorn, and it was so delicious! This will be my new go to recipe for a corned beef dinner! And the Family loved it even my picky one who said she wasn’t eating it.

Delicious success using this recipe for St. Paddy's Day dinner! No serious alterations made, just personal preferences. Mine was a 3.5 lb. flat brisket from Costco (the best!), so I braised it for 3 hrs. I also cut the brown sugar to 3/4 cup as I only used 2 bottles of Guinness stout. I needed to continue cooking the veggies an extra 15 minutes, but that may be because we're at high altitude. Served with Irish soda bread with raisins and a side of colcannon with bacon just 'cuz I love it! Nicely done!

Will make it again.! Definitely a winner! Because of previous reviewers, I only used 2 cans of stout and stock then covered brisket with extra stock and water near the end to cover the veggies when I added them to cook. ??

I made this recipe, but since I can’t stand the taste of beer, I just used beef bone broth and water. I also cut the brown sugar in half. Everything else was the same. It turned out great and and used part of the leftover corned beef for Reubens.

This was the best corned beef and cabbage I have ever eaten. I used two bottles of Guinness instead of four, and I did not add any carrots. Delicious! This will definitely be made again.

I did not use 4 bottles of beer I used 2 and some of my homemade vegetable broth instead. It turned out well and there were no leftovers :)

Tried it last night and it turned out perfect.

Very tasty, once it was done. I don’t know why, but at simmer, by the end of 2 1/2 hours, my Corned Beef Roast was no where near done. I placed all of my ingredients inside my electric roaster and set it to simmer at 0900 hours, turning the roast every half hour. At 1700 hours, it was no where near cooked enough to add the vegetables. In fact, it simmered all night and the rest of the next day before it was finally cooked to a fork shredding consistency. The recipe surely meant boiling for 2 1/2 hours…Yes?

Delicious, followed recipe exactly. Best brisket we’ve ever made. The veggies were not over cooked and had individual flavors. Meat was so tender and moist. It’s a keeper!

YUMMY and Better than crockpot.

Real easy will do it from now on☺☺

perfeci

No changes made to the recipe and it was delish. It’s a definite make again.

I made this recipe, and found everything but the meat had a very strong beer aftertaste. I like beer in my food don't get me wrong, but when the cabbage carrots and potatoes all have a strong beer taste it ruins the meal. I won't be using the recipe again.