Guinness-Braised Beef Brisket

Excellent! Did reduce the brown sugar, added quartered cabbage an hour before serving.

Found this way too sweet!

A family favorite. We make this at least twice a year. I use 1/2 the called for sugar because it is a little too sweet otherwise

I didn't have as much success with this one as most of the other reviewers. My family found it too sweet. I don't know if my crock pot is too hot, but after several hours on high, it was bubbling too vigorously. I turned it down to low for the last few hours. When I pulled the crock out of the base there was burned juices all over - a real mess to clean up. Do not plan to make this again.

Followed the recipe exactly and loved it. Definitely will make again.

I added wedges of cabbage with 1.5 hours left in the cooking time. Cut the carrots and celery into 2-3" lengths for cooking and then sliced into bite-sized pieces for serving. Cooked for 8 hours on High. Like others, I put the cooking liquids into a pan (strained) and turned into a gravy with some milk/flour. Served with the cooking veggies and mashed potatoes in a bowl. My kids (8 and 6) love it! So did my husband. A merlot paired nicely with the meal.

I made this for our annual St Pattys Party. HUGE hit! Everybody went nuts for it. Definitely a keeper.

I make this every year and it is by far the best corned beef recipe I have ever had....the only change I make is that I add a head of cabbage cut into wedges to the top of the crockpot about an 1/2 hour to an hour before I serve the meal...since I like my cabbage a little on the crispy side

Made this as part of a two dinner night. I cut all the veggies and prepped the crock pot, then put the whole thing in the fridge. Added the meat the next morning, let it cook all day and turned out fantastic. We used a spicy corned beef and loved it.

I use this same recipe every year and it is always a big big hit with my husband and two boys...ages 4 and 6. Didn't have cloves or peppercorns so I used 1/4 t gd cloves and 1 t ground pepper. Turns out wonderful every single time. Chip up the meat and don't discard the broth too quickly...use a little over the meat and freeze leftovers. We love good sourdough and always Ken's 1000Island dressing and Silver Floss Sauerkraut. So good. Can't say enough about it. Try it.

Best corned beef I have ever made! So many people have asked for this recipe. I recently served this with Brussels sprouts salad (minus the lettuce) from this website, mashed potatoes and roasted carrots. The last time I made this I needed my crock pot to keep the potatoes warm, so I cooked the brisket in a 12-inch high-sided saute pan covered with foil @ 300 degrees for 4 1/2 hours. There was no difference in taste or flavor for this adjustment.

This is one of our household favorites. My husband asks for it all the time and I've made it for company with great success. I have used all different types of beer and it still comes out great. I find the vegetables a bit mushy after 8 hours in the crock pot, so if I can, I add them after about 3 hours have passed.

So good! My Irish husband has been asking for corned beef on St. Pat's ever since I've known him, and I finally found a recipe I thought would work for a weeknight. I used all Guinness for the liquid..no water..and 1/4 tsp ground cloves as I did not have whole ones. Otherwise, made as specified and there was none left! Next time, I will add some cabbage at the end, and he will truly be over the moon!

This was incredibly good! My family asked me to make this again! After reading the reviews, I revised the recipe to 2 Cups of Guinness Stout & 1 Cup of Water. I left out the dill. Added @8 whole cloves. The best revision was chopping the vegetables larger. The carrots were delish! The only down-side to the recipe, it was so good. No leftovers! When I make this recipe again, I will add cabbage the last few hours of cooking.

WOW!! GREAT favor and delicious! I made this for company last weekend and we all loved it!! It was easy to make in the crock pot. The recipe says to discard the juices but we loved it over the brisket. This will be a recipe I'll make again and again! We made an 11 pound brisket so we tripled all the ingredients. We served roasted potatoes and aspargus and salad with this meal.

So good and so easy. I excluded the dill used extra Guinness. I cooked it on low for about 11 or 12 hours. Very tender and yummy. I kept the cooking liquid, strained the veggies out and made it into a gravy. Served it over mashed potatoes with the veggies from the cooking liquid on the side... will makes again.

Good solid recipe and nice change from the usual boiled corn beef. I used the whole can of Guinnes and reduced the water accordingly -- next time will reduce the brown sugar, otherwise great flavor. Served with sweet & sour red cabbage and parsley red potatoes.

This is so good! It just melts in your mouth! Good for sandwiches or a main dish!