"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Guinness® Corned Beef Recipe

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This recipe for Guinness® Corned Beef, by , is from The The Magical Circle School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen Criswell
Added: Friday, December 1, 2006


4 pounds corned beef brisket

1 cup brown sugar

3 (12 fluid ounce) cans or bottle Irish stout beer (e.g. Guinness®)

1 head of cabbage, quartered

1 pound baby carrots

1 pound red skinned potatoes, quartered

3 onions, quartered

Rinse and pat the corned beef dry, Rub the brown sugar into the meat.

Boil the corned beef in the beer with the packet of spices that comes with the corned beef for 30 minutes.

Preheat oven to 300 degrees F (150 degrees C).

In the bottom of a roasting pan, place the carrots and place the corned beef on top of the carrots and place the portatoes and onions around it. Pour the liquid over the top. And cover with the cabbage.

Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

Serves 16




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