Monday, March 19, 2012

Oven Roasted Guinness Corned Beef

This corned beef has made an appearance on our dinner table every St. Patrick's Day for the last several years.  It's ridiculously easy and everyone always raves.  Bonus:  The leftovers make for great sandwiches!

1 (2-3lbs.) corned beef brisket
1/2c light brown sugar
1 (12oz.) bottle Guinness beer

1.  Preheat oven to 300*

2.  Dry the brisket and place on a rack in a medium-size roasting pan.

3.  Pat brown sugar onto bottom, top, and sides of the brisket.

4.  Slowly pour beer over the top.  (If you go too fast, all the sugar will fall off)

5.  Cover and bake until an internal temperature of about 160* is reached.
(My brisket was 2 1/2lbs. and it took between 1 and 1 1/2hrs.)

6.  Allow to rest about 10 minutes before slicing and serving.

Served with colcannon and carrots.

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