Guinness Corned Beef Sandwiches

1. Corned Beef Prep:

   - Rinse the corned beef with water to remove excess brine.

   - Preheat your oven to 300F (149C).

   - If using a Meater probe, insert it into the beef (ensure it doesn’t submerge in the beer broth).

   - In an oven-safe pot with a lid, combine the 3 lb Corned Beef, 1/2 cup brown sugar, 16 fl oz Guinness Stout, 1-2 cups water, and the included pickling seasoning.

   - Bring the mixture to a simmer on the stovetop with the lid off.

   - Once simmering, transfer the pot to the preheated oven with the lid on.

   - Cook for 2.5-3 hours or until the internal temperature reaches 160F.

   - Reserve the Guinness broth for sandwich topping and mixed veggies.

2. Mixed Veggies Side:

   - Prepare 1/2 large red cabbage by shredding it. Cut 5-6 medium carrots into 1-inch chunks. Chop 1/2 white onion.

   - Cook the prepared vegetables on medium-high heat until browned.

   - Add 2 cups of the reserved Guinness broth, reduce to low heat, and simmer for 10-15 minutes.

3. Grilled Onions:

   - Slice the remaining 1/2 white onion into 1/4-inch wide rings.

   - Cook the onion slices on medium heat with butter and olive oil until browned and soft.

   - Reserve the grilled onions for sandwich topping.

4. Sandwich Assembly:

   - Slice the cooked Guinness Corned Beef.

   - Assemble the sandwiches using brioche burger buns, sliced Guinness Corned Beef, Provolone cheese, shredded red cabbage (from the side), grilled onions, and a spoonful of the reserved Guinness beer broth.