by Guerry Norwood



  • 4 lbs flat cut corned beef brisket
  • 1 (12 ounce) bottles Guinness draught
  • 1 medium Vidalia onion, peeled and cut into wedges
  • 6 garlic cloves, minced
  • 3 bay leafs
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground black pepper
  • 1 head cabbage, cut into wedges, rinsed and drained
  • 1/2 lb. of petite white potatoes

Cooking Instructions:

  1. Soak corned beef in warm water for an hour.
  2. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
  3. Pour Guinness over the meat, and add enough water to just cover the brisket.


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