"Melt-in-Your-Mouth Brisket: A Flavorful Alternative to Corned Beef."

 "The story goes . . . corned beef was said to be given to a king in an attempt to conjure the demon of gluttony out of his belly, because it was a delicacy," Nick Van Zile, President of the Ancient Order of Hibernians as quoted in the Asbury Park Press.   Boiled, pickled beef and cabbage, say it isn’t so!   Slow roasting, sweet and savory juices are surely a better way to celebrate the banishment of Ireland’s snakes.

• 4 cups water
• 1 pint Guiness Stout
• 1/2 cup brown sugar
• 3 tbsp Beau Monde Seasoning
• 1 tsp coarse sea salt
• 1 (9- to 10-lb) Corned beef brisket
• 2 bay leaves crushed

Soak Meat in water for 1 hour before marinating. Mix sugar and spices and rub into meat.  Pour Guinness over the beef and allow to marinate for a couple of hours, overnight is best. 

Heat grill or oven to 250–350 degrees. Place brisket on grill or in a covered pan in the oven and cook to desired doneness, 8 to 12 hours. Serves 15. Be sure to cook brisket with fat side up so that juices flow down into the meat.