Ingredients (~6 servings)
- 3-4 lb flat cut corned beef brisket with spice packet
- 2 tsp whole black peppercorns
- 1 large yellow onion, sliced
- 1 can (14.9 oz) Guinness Draught stout
- Cold water as needed
Set Up Your Slow Cooker
Put the corned beef into your slow cooker, with the fatty side facing up.
Cover the beef with the contents of the spice packet and some black peppercorns.
Slice onion on top of the spiced brisket.
Add Liquids to the Slow Cooker and Cook the Corned Beef
To avoid washing off any of the spices, slowly pour the Guinness over the brisket.
Then add enough cold water to completely cover it.
You want the brisket to be completely immersed in the cooking liquid, not floating on top of it.
When you are ready to cook, put the lid on the cooker and cook on low for 8-10 hours, or until a fork easily penetrates the brisket.
Check the water level after about 6 hours of cooking and top off with more water if necessary, so the brisket remains submerged during cooking.
Resting & Slicing the Cooked Brisket
Once a fork goes through the brisket without resistance, remove it from the slow cooker and wrap tightly in foil.
Allow the wrapped brisket to rest for 30 minutes; this will keep the juices from running out when you cut into the brisket.
Carefully unwrap the brisket and gently scrape away any peppercorns or onion that may be caught on the outside of the meat.
Use your knife to remove the fat cap from the top of the cooked brisket.
For maximum tenderness, slice the brisket across the grain; the grain is running along the length of the brisket, so you will want to slice it perpendicular to the grain muscle fibers.
When serving your brisket, ladle a small amount of the cooking liquid over it to keep it moist.
Guinness Stout Crockpot Corned Beef
Ingredients
Ingredients (~6 servings)
- 3-4 lb flat cut corned beef brisket with spice packet
- 2 tsp whole black peppercorns
- 1 large yellow onion sliced
- 1 can Guinness Draught stout 14.9 oz
- Cold water as needed
Instructions
- Place corned beef fat side up in crockpot.
- Sprinkle spice packet and peppercorns over meat.
- Layer sliced onions on top.
- Pour Guinness slowly into crockpot.
- Add cold water to just cover brisket.
- Cover and cook on low for 8-10 hours until fork tender.
- Check liquid level at 6 hours and add water if needed.
- Remove brisket when fork slides in easily and wrap tightly in foil.
- Rest for 30 minutes.
- Unwrap and scrape off peppercorns and onions.
- Remove and discard fat cap.
- Slice against the grain into thin slices.
- Spoon cooking liquid over sliced meat before serving.
