Guinness-Braised Beef Brisket

Tender from gentle cooking, this Guinness-braised beef brisket is a classic preparation made without the usual pot watching. Serve it with grainy, coarse-ground mustard. Use the leftovers in classic Rueben sandwiches: sliced corned beef with Thousand Island dressing, Swiss cheese, and sauerkraut on sourdough, rye, or pumpernickel bread.

Yield:

6 servings (serving size: 3 ounces)

Recipe from

Nutritional Information

Calories 226
Caloriesfromfat 39 %
Fat 9.7 g
Satfat 3.2 g
Monofat 4.7 g
Polyfat 0.4 g
Protein 17.9 g
Carbohydrate 15.2 g
Fiber 0.9 g
Cholesterol 87 mg
Iron 2.2 mg
Sodium 1105 mg
Calcium 28 mg

Ingredients

2 cups water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup Guinness stout
2/3 cup packed brown sugar
1/4 cup tomato paste
1/4 cup chopped fresh or 1 tablespoon dried dill
1 (14 1/2-ounce) can low-salt beef broth
6 black peppercorns
2 whole cloves
1 (3-pound) cured corned beef brisket, trimmed

Preparation

Combine first 11 ingredients in a large electric slow cooker, stirring until well blended; top with beef. Cover and cook on HIGH 8 hours or until beef is tender. Remove beef; cut diagonally across grain into 1/4-inch slices. Discard broth mixture.

Note:

Lora Brody,

March 2003