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Here's what I'll be preparing tomorrow:
Seriously, this is so good. Very flavorful, and the crispy outside layer makes it different and a much better texture than most corned beef I've had. Mmmmmmmmmmm. :)
My husband and I (well my husband 
) "corn" our own beef. The brisket has been in it's brine since the weekend.
We typically do a very standard corned beef and cabbage recipe with red potatoes (P.S. we always use baby red potatoes. I like it better than the standard ones) and such, pickling spice.
This year we're trying a different one from Jaden via Steamy Kitchen.
Guinness Corned Beef with Cabbage
Can't go wrong with Guinness in food!
It sounds delish!
@sceeder: LOL! Good call! But yes, I gave up poultry (meat) as well as beef, pork. Chicken has been the hardest to give up because it's cheaper than fish and great lean protein!!! We eat a LOT of fish lately!
Loving the recipes! I hope you all are going to have amazing an amazing St Patrick's Day!
Oh btw! I just found this recipe where they use Guinness in the brine in lieu of just water! I'm so bummed I just found it! I'm earmarking for next year's brine. This year we'll have to settle for our boring typical brine.
And P.S. I don't know about you & Mr. Pengy but my husband and I are VERY robust spice people. Looking at that recipe on allrecipes I would probably double or even triple the spices. The first time we made corned beef and cabbage by a recipe after we tasted it we had to up the spices by quite a bit.
@Gerbera: We are spice CRAZY. That is some excellent, excellent advice, woman. I will load those spices up!!!
@Mrs. Spring: LOVE the advice to throw it in the oven before serving!!! I do this with our short ribs when I make them (sear the outside) for the crisp but it didn't occur to me to do it here...AMAZING! I will do it!
How did everyone's Corned Beef and Cabbage turn out??
Ours was definitely the best yet! We're completely sold on Jaden's recipe.
Corned beef + Guinness + Oven = Genius!
It was so super tender and cooking the veggies in the Guinness broth was yummy.
We doubled our recipe and probably used about 2-3 whole onions, 3 whole heads of garlic, same amount of pickling spice (since the corned beef already had it in the brine), salt, pepper and as always Garlic Salt!
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Cruel, cruel irony that I gave up land meats for Lent but am in charge of cooking the corned beef and cabbage for a shindig tomorrow :)
I've never made it before, but am seeing some great online recipes, all a little different. But I thought I'd turn to the hive and see if any of you have any particular tried and true CB+C recipes that you are dying to share? I'd love to hear!
For now, I'm leaning toward this recipe:
http://allrecipes.com//Recipe/corned-beef-and-cabbage-3/Detail.aspx
Except I'm holding off on adding the cabbage until the last hour of cooking, and subbing Guinness beer for half of the water. :)
Also, I realize the time has passed to actually corn my own beef (takes at least 10 days)...I'm sad that I didn't prepare adequately! Maybe next year!