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1
Preheat oven to 350 degrees F.
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2
Wash and roughly chop the celery, carrots and onion.
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3
Arrange them in the bottom of a large baking dish (one that is big enough for the brisket too).
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4
On top of the vegetables, place the corned beef brisket fat-side-up.
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5
Using a sharp knife, cut a cross-hatch pattern into the top of the fat layer.
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6
Chop the garlic and rub it into the top of the meat (try to get some into the cuts on the fat).
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7
Tear up the herbs (rosemary and thyme), and sprinkle some on top of the meat and place the rest of the herbs in the pan with the vegetables.
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8
If the corned beef you bought comes with a spice packet, sprinkle the spices over the top of the corned beef.
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9
Season the beef well with herbes de Provence, salt and pepper.
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10
Add 1 of the bottles of Guinness to the dish.
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11
Bake, covered, at 350 degrees F, for 3 hours.
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12
Then add the second bottle of Guinness and continue to cook for another 3 hours.
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13
This corned beef comes out fork-tender and very flavorful.
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14
The liquid can be made into a gravy easily by straining it, adding 1 cup of beef stock, and using a corn starch slurry to thicken.
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15
However, the vegetables are used for flavoring, NOT to serve with the meatthey are too mushy and soak up the more bitter flavors from the beer.
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16
The corned beef can be made up to 2 days in advance, if wrapped well and stored in the fridge.
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17
Not only does this save you time later (especially if youre trying to have corned beef for dinner after working all day), but it also gives you a chance to chill the liquid down and pull the fat off (the fat floats to the top and solidifies).
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18
The beef was super easy to thinly slice when it was cold; once sliced, place in an oven-safe serving dish with a ladle of the liquid, cover, and bake until hot (approximately 30 minutes) at 300 degrees F.
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19
Serve with mashed potatoes and gravy, braised cabbage and roasted vegetables.
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20
Happy St. Patricks Day!
