The Best Corned Beef Ever. (MainDish)(permalink)

Ingredients:
1 corned beef, straight cut
1 tsp garlic, minced.
2 cans Guinness
1 head cabbage
red or white potatoes

When you are buying your beef, look for a piece that is straight cut - in other words, look for one that has clearly defined muscle fibers that run along the length of the meat. This will ensure a tender dish, because when you slice it, the fibers will be very short, and the meat will fall apart in your mouth.
To start, rinse the corned beef in water to reduce the amount of salt it has.
Place it in a slow cooker, with the fatty side down. Take a small knife and make little punctures all over the surface of the meat. Cut open the small package of spices that comes with the meat, and rub it all over the top and sides, making sure to poke some of it into the little cuts you made so the flavor gets inside the meat. Then take your minced garlic (I buy mine minced in jars) and rub that all over the meat as well, again making sure to poke it into the cuts. Don't bother to rub any of this on the bottom fatty side.. you won't be eating the fat anyways.

Pour the two cans of Guinness into the slow cooker, put on the lid, and turn it on low for 8 hours or on high for 6.
After 8 hours (or 6 for a higher heat), it is time to prepare your vegetables. Remove the outer leaves and cut the cabbage into quarters, or smaller if you prefer - you will probably need smaller pieces to make them fit into the pot! If you are using small potatoes, you can just wash them and place them whole into the slow cooker. If you are using larger potatoes, quarter them before adding them. Add the potatoes and cabbage to the slow cooker and cook for another two hours on whatever heat you are using.

After the cooking is done, remove everything from the liquid and dispose of the liquid. Cut the meat against the grain to serve.

Total cooking time: 8-10 hours
Libby rating: extremely easy
Serves 6