Of course everything cooks better with Guinness. After all Guinness is the 5th food group. 3 lbs. beef brisket rump 3 cloves of garlic 3 whole celery stems 4 carrots, peeled and halved 2 yellow onions. quartered 2 bay leaves 1 ground clove 1 tsp. white pepper 1 tsp.+ Kosher Salt 1 pint of Beef stock 1 Pint Guinness Ale 1/2 lb. New Potatoes In a large fry pan heat up oil and brown the outer edges of the Brisket. Take one of the garlic cloves and cut into slivers and insert them into slit holes made in the brisket. Then crush and mince the other 2 garlic cloves and spread them over the brisket. Next sprinkle the ground clove, bay leaves, white pepper and Kosher salt over the Brisket and refrigerate over night. Remove brisket from fridge and place in a large 2 quart casserole dish. Add carrots, onions, celery beef stock and Ale. Take new potatoes and sprinkle Kosher salt over them. Let stand for 2 hours while brisket is cooking. Cook brisket (with vegies and liquid) in 350 over for 2 1/2 hours. In the last hour add the potatoes.

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