This Slow Cooker Corned Beef in Guinness is a great way to get your Irish on! Braising your Corned Beef in Guinness low and slow makes a delicious, caramelized roast with plenty of sauce to enhance your potatoes and vegetables.
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Ingredients
- This recipe calls for Corned Beef. Corned Beef is a brisket that has been cured in spices. I have not tried making it with regular brisket but I don't see any reason why the sauce and methodology wouldn't also work for a regular brisket cut.
- Guinness is a dry stout. Any other dry stout, such as American stout should work. I have used Irish Harp Lager in this recipe and it works well. It has a milder taste profile though so it is worth seeking out Guinness if you can.
What To Serve With Corned Beef
Serve it with Colcannon potatoes to sop up the gravy. I love Colcannon potatoes - the cabbage sounds weird but it lends a sweetness to the mix. You can't quite put your finger on the taste. It is a great way to get some more veggies into your meal. I don't think anyone will object to the presence of the cabbage!
This is so simple to make. You can fix it in the morning and come home to a delicious dinner.
The Colcannon and Brisket both keep and reheat well.
Wine Pairing
Of course, a Guinness would be a perfect accompaniment to this meal. So get your St. Paddy's on and go for it!
Alternatively, go for a Pinot Gris or off-dry Riesling or Rosé.
Slow Cooker Corned Beef in Guinness
Ingredients
- 3 lbs corned beef any visible fat removed (I use Rachel's)
- 1 ½ tsps vegetable oil
- 2 cloves garlic minced
- 2 large yellow onions sliced
- 2 large carrots cut into 2 inch lengths
- 3 celery stocks cut into 2 inch lengths
- 1 ½ cups beef broth
- 11 oz Guinness beer
- 3 tablespoon tomato paste (can use Ketchup)
- 1 tablespoon balsamic vinegar
- 2 tablespoon corn starch
- ½ teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary (or sub 1 teaspoon Italian spices for both Thyme and Rosemary)
Instructions
- Rinse your corned beef ito remove the spices and marinade. Heat oil to medium high in a skillet. Brown corned beef on all sides, about 3 minutes per side.
- Put onions, celery, carrots in bottom of slow cooker. Add the browned corned beef.
- In a measuring cup, mix the stock, tomato paste, vinegar, garlic and other spices. Pour over the corned beef and vegetables. Pour the Guinness over the top of everything.
- Cook on low 7-8 hours. During the last hour mix the cornstarch with a few tablespoons of the sauce and shake well in a small covered jar. Pour the slurry back into the slow cooker and allow the gravy to thicken.
- Remove corned beef from the slow cooker and loosely cover with foil for about 10 minutes before slicing. Serve with the sauce and vegetables.
Nutrition
FAQs
Corned Beef and Brisket are the same cut of beef but corned beef has been cured in a mixture of brine and pickling spices.
Yes. You could braise in a 350-degree oven uncovered, for 2 hours. Add your cornstarch slurry and return to the oven for another 30 minutes.
I have not made this recipe with regular brisket but the ingredients and methodology both would work well with regular brisket.
Bill
Should this be Guinness Draught (cans with nitrogen widget) or Guinness Stout (bottles) or Extra Stout?
Thanks!
thewineloverskitchen
Hi Bill. I used Guiness in the can withthe little rolling thing!
John
This is a fantastically tasting brisket recipe. It is the best brisket I have made yet. I highly recommend this. Will be serving it with baked potato. I did have to double the corn starch in the gravy and add more pepper and garlic salt.
thewineloverskitchen
Thank you John! I am so glad you enjoyed it!