March 15, 2015

Crockpot Corned Beef and Guinness recipe

Crockpot Corned Beef with Guinness recipeCheck out this recipe, and other Slow Cooker recipes, on my Slow Cookers Pinterest board

Crockpot Corned Beef and Guinness

I didn’t grow up eating corned beef – the first time I made it was a few years ago in the crockpot. This recipe for Corned Beef and Guinness in the crockpot is so incredibly easy and super delicious. I won’t pretend to be a corned beef expert – but this recipe sure seems to get the job done.

If you have other corned beef recipes or cooking methods – I’d love to hear from you, please leave a comment on this post!

Corned-Beef-Guiness-Slow-Cooker-Crockpot

Here’s how I made Crockpot Corned Beef and Guinness . . . 

INGREDIENTS

2.5 pound corned beef

12 ounces Guinness Stout beer

1/2 cup brown sugar

3 garlic cloves, finely chopped

One bay leaf

One onion, quartered

Two carrots, chopped

Horseradish dijon mustard when served

Corned-Beef-Guiness-slow-cooker

DIRECTIONS

1.) Rinse corned beef off well (I read this helps with saltiness, which I don’t care for, so I figured I’d give it a try). Pat dry.

2.) I trimmed off some of the fat. Since I’ve never made it before I didn’t want to trim off too much – since I’m guessing it’s going to help tenderize it a little, but it was fattier than I expected.

3.) Rub the beef with the seasoning packet that comes with the meat.

4.) Rub 1/2 cup brown sugar around meat – more or less sugar depending on what’s needed to cover the meat with a nice coating.

5.) Place in crockpot and pour one 12 ounce Guinness Stout beer around the meat. Add water until it reaches top of meat. Or  you can add two beers, but I didn’t want it to be too bitter – and Guinness isn’t cheap.

6.) Throw in your garlic and chopped onion. I added a couple carrots for extra flavor.

7.) Cook on low, for a LONG time – like you know, slow cooker style. 😉

8.) Bump your crockpot heat up to high and throw in potatoes and carrots about 90 minutes before you plan to serve. I quartered my potatoes so they would cook quickly.

9.) We ended up eating it with horseradish dijon mustard – yum!

We served the corned beef with the cooked vegetables but NO cabbage. I waited until the last minute and my local store was out of cabbage.

My husband kept saying “this is so good!” so he was certainly happy with it, which means we’ll be having it again in the future. I had a hard time with the fatty parts of the meat, but I think as a “tradition” this meal is definitely worth making again, super easy to make, extremely frugal.

I’d love to hear from you – will you be making Corned Beef? What is your favorite way to make it?

Comments

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  1. Made this yesterday and it was DELISH. Followed your reciped exactly except for using a can of beef broth before adding water to top. Thank you for the great, easy recipe. It would be wonderful if you had printer-friendly links for your recipes.

  2. Heather says:

    Sounds lovely! Does the alcohol cook out of the beer as it is cooking in the crockpot? I wonder if you fed this to your children because we have a little on in our house too?

  3. Made previous colcannon potatoes yesterday. Beef is going on 7 hours. It’s almost time to feast. Inglehoffer mustard is in order.

  4. That turned out really nice, YUM! If you let your corned beef cool down it is much easier to slice. I usually let it get cold in the fridge, slice it, then warm it up in the oven before I serve it up. So glad you decided to give it a try!

  5. I’ve been making this a long time. I originally didn’t like it and wondered what all the fuss was about; I know now, that because I didn’t slow cook it, it turned out tough. I don’t like the veggies as much cooked totally immersed in water. I either put the beef and veggies in the crockpot and add a small amount of water(maybe an inch, just enough to keep from burning. Plus the crockpot will create more liquid as it cooks)and then finish them off in the oven (at least with the veggies I always do) or just do the same thing with all of them in the oven. Have never used brown sugar or beer and have never trimmed the fat. Might have to shake it up and try this. 🙂

  6. Yes, corned beef and cabbage (with potatoes and carrots) is a tradition in our household. I usually make it several times throughout the year. We all love it. I don’t usually slice it–just let it fall apart with a fork.

    • I was wondering because it was really hard to slice, it was falling apart like crazy. So do you kinda just shred it and serve it that way? How do you make your cabbage?

  7. For the potatoes we always do a dish called Colcannon – its an Irish dish that incorporates potatoes, cabbage, butter and BACON!! Super delish! The recipe I use is from Food Network http://www.foodnetwork.com/recipes/tylers-ultimate/colcannon-recipe/index.html
    Try it, I promise you won’t be disappointed!

  8. I make corned beef and cabbage with brown bread every year for St. paddy’s day. I grew up with the veggies simmering in the corned beef juice, tasty but got mushy fast. I now roast my veggies and the taste and texture are fantastic. I also finish my corned beef in the oven with a horseradish mustard and brown sugar glaze.
    Be sure to cut against the grain and cut thin. Enjoy your corned beef! 🙂 Leftovers make an awesome ruben!

  9. Usually make corned beef quite a bit this time of year as it is on sale. I have always cooked it in the crock pot covered with water and the spice packet in the water. Cook it all day on low.
    It is so tender and yummy! Serve it with Yukon Gold Potatoes and cooked cabbage. Great dinner!!

  10. Ok I’m not sure I’ve ever had corned beef – what does it taste like?

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