I love a good slow-cooker recipe but find they are few and far between. Plus, I have found that my cooker seems to run hot and often cooks quicker than the recipes indicate, leaving me with a pile of mush or stringy meat in the end. So I was glad this recipe turned out pretty good – due to a mistake by me though (more on that later).
I served our corned beef on rye bread with sauerkraut, thousand island dressing, and some melted swiss cheese and it was a great Sunday night dinner. Better yet, the leftover hash I threw together today!

Sorry no pics. (See previous post on my laziness if you’re wondering why).

Guinness-Braised Beef Brisket

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

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.

Yield: 6 servings (serving size: 3 ounces)

CALORIES 226 (39% from fat); FAT 9.7g (sat 3.2g,mono 4.7g,poly 0.4g); IRON 2.2mg; CHOLESTEROL 87mg; CALCIUM 28mg; CARBOHYDRATE 15.2g; SODIUM 1105mg; PROTEIN 17.9g; FIBER 0.9g

Oh, so that mistake I mentioned – well, one not so big one – my corned beef was over four pounds and the other, it said 8 hours on high and I had it set to low for the first six or so (not realizing) then I turned it to high for the next two and it was still slightly overcooked – so in my machine either the 8 on low would have sufficed, or maybe six on low and then one on high would have worked too. Either way, I’ll definitely be making this one again!

5 Comments

  1. Jerry December 20, 2009 at 8:15 am

    This sound delicious. I’ll have to pick up a nice hunk of brisket when I’m across the river next!

  2. nancyhol December 13, 2009 at 10:22 pm

    It sounds delicious, Kim!
    Thanks for sharing it with us.

  3. Lisa December 8, 2009 at 11:41 am

    This sounds wonderful.

  4. Barb Cabot December 7, 2009 at 9:41 pm

    Thanks Kim A good crock pot recipe is worth alot when I work and can get it together in one pot. Then I feel like I come home and someone else cooked a good meal for us. Will try this for sure.

  5. Amy December 7, 2009 at 3:12 pm

    Looks delicious. My crock pot also runs too hot for many things. I seem to only use it for stock, bean soups or chicken enchilada filling (which needs shredded meat)
    I think this’d work well with uncured brisket, too. My corned beef days are over, very sadly.

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