This Slow Cooker Brisket in Guinness is a great way to get your Irish on! Braising your brisket in Guiness low and slow makes a delicious, caramelized roast.
Serve it with this 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 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.
Of course a Guinness would be a perfect accompaniment to this meal. So get your St. Paddy's on and go for it! (Since I am not familiar with any Irish wine The Wine Lover will withhold comment and/or judgement here!)
Ingredients
- 3 lbs beef brisket any visible fat removed
- 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 brisket if it has seasoning already on it. Heat oil to medium high in a skillet. Brown brisket on all sides, about 3 minutes per side.
- Put onions, celery, carrots in bottom of slow cooker. Add the browned brisket.
- In a measuring cup mix the stock, tomato paste, vinegar, garlic and other spices. Pour over the brisket 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 brisket from the slow cooker and loosely cover with foil for about 10 minutes before slicing. Serve with the sauce and vegetables.
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!