By: Mary John Resch
This recipe first appeared in this column in 2007 and while looking through some old recipes I decided that it was worth a repeat appearance for this year’s St. Patrick’s Day recipe.
When Alan cooked this brisket we both raved about it. Alan said that is was the best corned beef he had ever eaten and one of the very few recipes that he had tried that he would not change at all. I particularly like this recipe because I did not find it too salty.
I noted on the recipe that the brisket that he cooked was slightly less than three pounds and we sampled it after about 6 hours and it was tender so we turned off the slow cooker but allowed the beef to remain in the liquid a little longer. You will have enough liquid for a slightly larger brisket.
GUINESS-BRAISED BEEF BRISKET
(Serves 6)
2 cups water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup Guinness stout
2/3 cup packed brown sugar
1/4 cup tomato paste
1/4 cup chopped fresh dill or 1 tablespoon dried
dill weed
1 (14 1/2-ounce) can low-salt beef broth
6 black peppercorns
2 whole cloves
1 (3-pound) cured corn beef brisket, trimmed
Rinse corned beef brisket and discard the seasoning packet that was probably in the vacuum pack.
Combine first 11 ingredients in a large electric slow cooker, stirring until well blended. Top with the beef. Cover and cook on HIGH for 6 to 8 hours or until beef is tender, turning about half way through the cooking time.
Remove beef; allow to cool slightly, cut diagonally across grain into 1/4 inch slices. Discard the broth mixture.