Tuesday, March 17, 2015

Slow Cooker Corned Beef

Happy St. Patrick's Day.  Two days ago we celebrated with a family dinner.  I blogged about it and promised to share the corned beef recipe I used.

I imagine some of you Wisconsin residents have seen this recipe on some TV spots.  It is delicious and is so easy to make in a slow cooker.  Just put it in the cooker and forget it for 8 hours.  I usually use water but the beer adds to the flavor.  Be sure to buy the Flat Cut Corned Beef, it is slightly more expensive but worth it.  When you slice it, be sure to cut across the grain.  It will be very tender if sliced correctly.

This recipe actually came from the Wisconsin Beef Council-http://beeftips.com/guinnessglazedslowcookercornedbeef.aspx

Guinness Glazed Slow Cooker Corned Beef


1 Corned Beef Brisket with seasoning packet (around 4 pounds)
1 bottle/can (12 ounces) Guinness or other Irish stout beer
1 small onion, sliced
1 clove garlic, chopped
1/4 cup brown sugar
2 tablespoons grainy mustard
1 tablespoon Worcestershire sauce
Salt and Pepper to taste


1. Place the Corned Beef along with the pickling spices, onion and garlic in a slow cooker/crock-pot with the fat side up. Pour in the Guinness and cook on low until fork tender, about 8-10 hours.

2. Set the Corned Beef aside.  Strain the solids from the Guinness and juices. Place the liquid into a large sauce pan; add the brown sugar, mustard, Worcestershire sauce, salt and pepper. Bring to a boil, reduce the heat and simmer until reduced by half; about 10 minutes.

3. Cut the fat layer off the Corned Beef; glaze with the Guinness glaze and bake in a preheated 400 degree F oven until the glaze starts to bubble; about 10-15 minutes.

Nutrition facts: 360 calories; 25 g fat (8 g saturated, 0 grams trans-saturated), 130 mg cholesterol, 1526 mg sodium, 6 g carbohydrates, 24 grams protein. 

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