cleaning out the freezer and came upon a corned beef I got for $.99/lb.
after St. Pats. Thawed it and looked for something to do with it. Found
this on recipezaar and it sounded interesting:

4-5 lb. corned beef
1 cup brown sugar
2 - 12 oz. bottles of Guinness Stout (I used extra stout)

Recipe had two ways of cooking. All steps the same except the cooking
method. Dry off beef, rub sugar on top of meat, place in pan (crockpot) and
cover with Guinness. Add the packet of spices that came with the corned
beef, only if you want (I did). If done in roaster in conventional oven,
cook on 350 for 2.5 to 3 hours. If done in crock, cook on high for 6-8
hours. I did it in the crock as I had places to go and people to see today
and didn't feel like having the oven on in 95 degree weather. The meat
turned out exceptionally tender (fall apart). Served with boiled potatoes
and braised cabbage.
-ginny