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