Directions
Corned Beef and Cabbage in Guinness, The Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it in Guinness Draught (Guinness stout will make the dish bitter) Since everyone raved about it, I thought I’d share the recipe he gave me Note: Some reviewers have mentioned that the broth/sauce is very salty It is important to rinse your corned beef in cold water before cooking it to remove some of the excess salt from the corning process (I usually soak mine in cold water for a bit depending on the brand – some are much saltier than others) — I have tried 5 times today to change the wording of the last ingredient on the list from 1-2lbs carrot, peeled and cut into 3-inch pieces to 1 – 2 pounds of carrots, peeled and cut into 3-inch pieces Every time the change goes through, it does not reflect the new wording Grrrrrrr!, I made this yesterday it was terrific Used Guinness draught, put in whole spices instead of ground The browning is key as it locks the juices in the meat A tip o’ the cap to the writer this is a keeper for me , when browning the brisket do you use vegetable oil?
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