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 the Crockpot
Place the corned beef in your crockpot fat side up.
Sprinkle the spice packet contents and black peppercorns over the meat.
Layer the sliced onions on top of the seasoned brisket.
Add Liquids and Cook
Pour the Guinness slowly into the crockpot to avoid washing off the seasonings.
Add enough cold water to just cover the brisket – you want the meat submerged but not swimming in liquid.
Cover and cook on low for 8-10 hours until the meat is fork tender.
Check once around the 6 hour mark to make sure the liquid level still covers the meat; add more water if needed.
Rest and Slice the Brisket
When a fork slides in and out easily, remove the brisket from the crockpot and wrap tightly in foil.
Let it rest for 30 minutes – this keeps the juices from running out when you slice.
Unwrap the brisket and scrape off any peppercorns or onion pieces stuck to the surface.
Use a knife to remove the fat cap on top and discard it.
Slice against the grain into thin slices; the grain runs the length of the brisket so you want to cut perpendicular to those muscle fibers.
Spoon a bit of the cooking liquid over the sliced meat to keep it moist when serving.
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.
