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Corned Beef Brisket-Slow Cooked in Guinness Recipe

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This recipe for Corned Beef Brisket-Slow Cooked in Guinness is from Cooking on the Hook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3-6 lb. Corned Beef Brisket with Spice Packet
1-2 Yellow Onions
3-6 Garlic Cloves
2-4 Celery Stalks
1 6 Pack Guinness

The size of the brisket determines the amount of the other ingredients
Directions:
Directions:
You will need a large crock pot. The ingredients depend on the size of your corned beef and your crockpot. Keep in mind that the goal will be to place the beef above the liquid on your base of vegatables.

Peel yellow onions in half and place in crockpot.
Add cleaned stalks of celery.
Peel and smash garlic cloves. Then add to the crock pot.

Pour a bottle of Guinness so that the level of liquid comes almost to the top of the vegetables. Hope that one bottle is enough so you can drink the rest with your meal:-)

Rinse and dry the corned beef. Place fat side up on top of the vegetables. Sprinkle the spices from the packet over the beef.

Cover with lid and place on high. Once the pot comes to a boil, reduce the heat to medium and go enjoy your day.

This should cook five to eight hours. For a 3.5 lb corned beef, I used 5.5 hours. To check if it is done, take a fork, insert and twist it. The fork will turn and meat will come apart.

Remove the layer of fat and let the meat rest for 20 minutes. Slice across the grain.

Save the broth for Colcannon or cabbage. See the notes below.
Number Of Servings:
Number Of Servings:
4 for a 3.5 lb beef
Preparation Time:
Preparation Time:
5-8 hours
Personal Notes:
Personal Notes:
This is great with cabbage or the traditional Colcannon (see the Sides section for my recipe). Reuben sandwiches are my favorite way to use corned beef. See the Sandwich section for my method.

 

 

 

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