A family favorite. We make this at least twice a year. I use 1/2 the called for sugar because it is a little too sweet otherwise
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
More From Cooking Light
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
- 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.
Guinness-Braised Beef Brisket Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Make-Ahead
- CUISINE: British/Irish
- MAIN INGREDIENT: Beef
- COOKING METHOD: Slow Cook
- OCCASION: St. Patrick's Day
- PUBLICATION: Cooking Light
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