Corned beef is a year-round favorite, and it’s a must for St. Patrick’s Day. This recipe is terrific for any celebration. Dark, malty Guinness stout and brown sugar give the flavorful meat even more depth than usual. Slow cooking turns it delectably tender. Potatoes, carrots and cabbage cook right along with the roast, making it a one-pot meal.
Corned beef and cabbage make a fine dinner, but the leftovers are fantastic, too. Make Reuben sandwiches the next day by piling the sliced meat onto rye bread and topping with sauerkraut and Russian dressing. Add a slice of Swiss cheese, and run it under the broiler until melted for an extra-special treat.