Slow Cooker Brisket in Guinness

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!)

Slow Cooker Brisket in Guinness

5 from 1 vote

Print Pin Rate

Course: Main Dish

Cuisine: Irish

Prep Time: 25 mins

Cook Time: 7 hrs

Total Time: 7 hrs 35 mins

Servings: 6 servings

Ingredients

• 3 lbs beef brisket any visible fat removed
• 1 1/2 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 1/2 cups beef broth
• 11 oz Guinness beer
• 3 Tbsp tomato paste (can use Ketchup)
• 1 Tbsp balsamic vinegar
• 2 Tbsp corn starch
• 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary (or sub 1 tsp 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.

Notes