Here's a shot of my Guinness braised Corned Beef from St. Patty's Day as it was resting, before I removed the fat cap from the top and carved it. I like to leave the cap on while roasting, trimming it only if it's really thick in spots, but I trim it up a bit more closely if I'm going to boil it. You can see that the Colman's mustard on the top has gotten really brown, and it gives the beef a wonderful flavor as it's cooking.
I opted for the straight oven-braised technique this time for the beef and the veggies, but I found myself wishing I could have boiled the cabbage on the stove top instead of laying it in the braising juices after I took out the meat. It takes longer to cook it, and while roasting gives it some depth of flavor, I think boiling is more traditional, which is what St. Patty's Day is all about.
I took more pictures, but by the time everything was done, I found myself more focused on drinking Guinness than on focusing...
Did you make corned beef? How did it turn out? Got pics, or tips? Let's hear 'em.
I made it, and ate it :) No pictures - lol. It was really good though. I 1/2 stove-topped, and 1/2 braised it. Yum.
Cool, Carin. I think that's the way I'm going to do it next year. When you put it in the oven, did you add any of the liquid to the pan to braise it, or did you bake it without?
I made the move after about 2 hours, and added liquid until it hit about mid-way point on the corned beef.
Sorry no pictures. I bought a beef brisket and soaked it in salt,sugar,curing salt, and pickling spice for 4 days. I then got up at 1:00am and got my smoker going. I smoked it for 12 hours. It turned out like a ham. It sliced very well. It was tender like butter with a smokey edge. I just polished of a sandwich with melted cheese and cole slaw. I will do this again just to have sandwiches.