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This Irish roast is braised in dark Guinness beer, stuffed with roasted vegetables, & perfect for a Sunday dinner feast.
4 Pound corned beef brisket flat, fat cap at least 1/4 inch thick
1 Tablespoon Brown sugar
1 Tablespoon pickling spice
1/2 Medium onion, chopped
4 Clove garlic, minced or smashed
12 Ounce Guinness Beer
4 Large carrots, peeled and cut into 3/4 inch slices
1 Pound small red potatoes, washed, halved and cut into 3/4 inch slices
1/2 Head cabbage, cut into wedges
1 Teaspoon fresh thyme
Chopped fresh parsley, for garnish
: 180 ˚F
: 180 ˚F
4 Pound corned beef brisket flat, fat cap at least 1/4 inch thick
: 250 ˚F
1 Tablespoon Brown sugar
1 Tablespoon pickling spice
1/2 Medium onion, chopped
4 Clove garlic, minced or smashed
: 250 ˚F
12 Ounce Guinness Beer
: 250 ˚F
4 Large carrots, peeled and cut into 3/4 inch slices
1 Pound small red potatoes, washed, halved and cut into 3/4 inch slices
1/2 Head cabbage, cut into wedges
1 Teaspoon fresh thyme
As Needed Chopped fresh parsley, for garnish