This Slow Cooked Guinness Corned Beef is a simple one dish meal full of flavor! Tender corned beef, carrots, and potatoes, all cooked in one crockpot!
Tips for cooking tender corned beef:
Low and slow: This is the ONLY way to cook corned beef. Brisket is a very tough cut of meat and the only way to get tender beef is the low and slow method.
Time: It takes a long time to get tender brisket. I always end up leaving mine in the crockpot for 10 hours.
Rest: All cuts of meat need to rest after they are done cooking. This allows the juices to redistribute through the meat. Allow to rest for at least 10-15 minutes before slicing.
Carving: Another tip for tender corned beef is to cut across the grain. Brisket has long fibrous strands and by cutting across the grain it makes them much shorter and more tender.
INGREDIENTS
- 1 (3½ pound) corned beef brisket
- 1 pound Yukon gold potatoes (or whatever you have on hand) scrubbed well and cut into large chunks
- 10 baby carrots
- 2 cloves of garlic, smashed
- 1 (12 oz) Guinness stout (or can use about 2 cups beef broth)
- Seasoning packet that came with corned beef
Guinness Mustard Sauce
- ¾ cup Dijon mustard, coarse ground
- 2 tablespoons Guinness beer, or other stout or porter
- ¼ cup honey
- ¼ teaspoon freshly ground pepper
Guinness Horseradish Sauce
- ¾ cup sour cream
- ⅓ cup Horseradish
- 2 tablespoons Guinness beer, or other stout or porter
- 1 clove of garlic, minced
- ¼ teaspoon freshly ground pepper
INSTRUCTIONS
Sear the meat in a large pan on each side.
Place corned beef in the bottom of the slow cooker. Sprinkle with the seasoning packet. Pour Guinness around the corned beef then place the potatoes and carrots around the corned beef. Cover and cook on low 8-10 hours. NO PEEKING!
To make sauces
Whisk each sauce ingredients together in a bowl.
Serve with my Irish Cheddar & Garlic Soda bread and Sautéed cabbage.
Whisk Away Kitchen 