www.thedailymeal.com/cooking-guinness-0
Brisket is often corned in Ireland, but it is also appreciated in its native form; a tough but flavorful cut, it lends itself particularly well to long, slow pot-roasting. Serve this pot-roast with mashed or boiled potatoes, if you like.Click here to see the Cooking with Guinness story. Adapted from “The Country Cooking of Ireland” by Colman Andrews. 
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