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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 flat cut corned beef brisket, fat cap at least 1/4 inch thick
1 Tablespoon brown sugar
1 Tablespoon pickling spice
1/2 Whole onion, chopped
4 Clove garlic, minced
12 Bottle Guinness Extra Stout
4 Whole Carrots, Peeled and Cut into 3/4" Inch Slices
1/2 Head cabbage, cut into wedges
1 Pound Small Red Potatoes, Washed and Cut in Half and Cut into 3/4" Slices
1 Teaspoon fresh thyme
: 180 ˚F
4 Pound flat cut corned beef brisket, fat cap at least 1/4 inch thick
1 Tablespoon brown sugar
1 Tablespoon pickling spice
1/2 Whole onion, chopped
4 Clove garlic, minced
: 250 ˚F
12 Bottle Guinness Extra Stout
4 Whole Carrots, Peeled and Cut into 3/4" Inch Slices
1/2 Head cabbage, cut into wedges
1 Pound Small Red Potatoes, Washed and Cut in Half and Cut into 3/4" Slices
1 Teaspoon fresh thyme