Guinness-Braised Beef Brisket

20 Reviews
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6 servings (serving size: 3 ounces)
By Lora Brody
March 2003
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

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.

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Ratings & Reviews

Beckyw66's Review

BlueeyedSara7
January 18, 2015
Excellent! Did reduce the brown sugar, added quartered cabbage an hour before serving.

xxjenxx's Review

dory92064
October 19, 2013
Found this way too sweet!

Sammiehigg's Review

Ketamom
October 11, 2012
N/A

ribbitthis's Review

JoSittig
August 02, 2012
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

Ketamom's Review

gingersme
April 03, 2012
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.

BlueeyedSara7's Review

BethAnne
March 16, 2012
Followed the recipe exactly and loved it. Definitely will make again.

sprater1's Review

ribbitthis
January 29, 2012
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.

JerseyGirl1's Review

Beckyw66
March 20, 2011
I made this for our annual St Pattys Party. HUGE hit! Everybody went nuts for it. Definitely a keeper.

fairydragonstar's Review

xxjenxx
March 10, 2011
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

wilckepedia's Review

sprater1
April 26, 2010
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.