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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 39%
  • Fat: 9.7g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 17.9g
  • Carbohydrate: 15.2g
  • Fiber: 0.9g
  • Cholesterol: 87mg
  • Iron: 2.2mg
  • Sodium: 1105mg
  • Calcium: 28mg

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

  1. 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.
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