4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
Preheat oven to 300 degrees F . Rinse the beef completely and pat dry.
Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.
An Extra Kick for Adults:
Sauteed Brussels Sprouts
Wash the sprouts and dry
Cut the ends off and split the sprouts in half
Mince 1 clove of garlic and 1 shallot
Heat the saute pan on high heat until it is hot. Add a few table spoon of olive oil and place the Brussels sprouts flat side down. Let it saute in the pan without touching it for 1-2 mins to caramelize the bottom
Add a pinch of salt and pepper
Add the minced shallots and garlic Stir or toss the brussels sprouts in the pan to mix
De-glaze the pan a white wine/water/ or in my case I used Sake and Mirin
Cook until the liquid has evaporated, turn the heat off and place a lid over it
For the kids:
During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.
Photo: eataduckimust.com
