Guinness Corned Beef

By Paul Briand

I prepared this corned beef dish for St. Patrick's Day. At least that was the hope. The cooking time, given as two and a half hours in the recipe, was closer to three and a half hours. It was late, we were starved, and we pulled a frozen pizza from the refrigerator and had that as our Paddy Day traditional fare.

The recipe came from the Meat House, a regional butcher with a regular email newsletter that contains seasonal recipes. Guinness appeals to my wife Jane's inner Irish and what better way to celebrate St. Patrick's Day than with a traditional corned beef dinner.

Note: I skipped the turnips the recipe called for, simply because I hate turnips. I quartered the potatoes. And it needed a longer baking time than the two and a half hours.

It was a very tasty Day After St. Patrick's Day meal.

Ingredients
4 pounds corned beef
1 cup brown sugar
1 bottle Guinness Irish Stout
8 ounces of carrots cut into chunks
1 medium head of cabbage cut into wedges
8 small white onions
8 ounces of turnip cut into chunks
8-12 Yukon Gold potatoes

Directions
1. Preheat oven to 300 degrees;
2. Rinse corned beef and pat dry;
3. Place corned beef on rack in large roasting pan or Dutch oven, and completely coat with Guinness then rub completely with brown sugar;
4. Cover and place in oven for two and a half hours (I found it was closer to three and a half);
5. During the last hour, add the vegetables to roasting pan or Dutch oven and cook until desired tenderness.