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.
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
How to Make It
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.
I didn't have as much success with this one as most of the other reviewers. My family found it too sweet. I don't know if my crock pot is too hot, but after several hours on high, it was bubbling too vigorously. I turned it down to low for the last few hours. When I pulled the crock out of the base there was burned juices all over - a real mess to clean up. Do not plan to make this again.
I added wedges of cabbage with 1.5 hours left in the cooking time. Cut the carrots and celery into 2-3" lengths for cooking and then sliced into bite-sized pieces for serving. Cooked for 8 hours on High. Like others, I put the cooking liquids into a pan (strained) and turned into a gravy with some milk/flour. Served with the cooking veggies and mashed potatoes in a bowl. My kids (8 and 6) love it! So did my husband. A merlot paired nicely with the meal.
I make this every year and it is by far the best corned beef recipe I have ever had....the only change I make is that I add a head of cabbage cut into wedges to the top of the crockpot about an 1/2 hour to an hour before I serve the meal...since I like my cabbage a little on the crispy side
Made this as part of a two dinner night. I cut all the veggies and prepped the crock pot, then put the whole thing in the fridge. Added the meat the next morning, let it cook all day and turned out fantastic. We used a spicy corned beef and loved it.
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