Recipes for the Prefect St. Patty's Day

Guinness-Braised Corned Beef in Slow Cooker 

Ingredients

• 4 carrots, peeled and chopped into 2-3” chunks
• 6-8 small-medium size red potatoes (unpeeled)
• 1 large yellow onion, rough chopped
• 2-3 lb flat cut corned beef brisket with seasoning packet
• 1 14.9ounce can of Guinness Draught
• 3 Tbl yellow mustard
• 1/2 - 3/4 cup brown sugar, divided *See note
• 2 Tbl grainy mustard
• 1 Tbl Worcestershire sauce
• 1/4 cup water
• 1 tsp horseradish
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup honey
• 1 medium size head of cabbage, cut into wedges

Instructions

1. Rinse the corned beef under cold water and pat dry.
2. Place the corned beef, fat side down in a 6 quart crock pot.
3. Add the potatoes, onions and carrots around the beef.
4. In a small bowl, mix the yellow mustard and seasoning packet together.
5. Spread the mustard mixture all over the top of the corned beef.
6. Pour the beer around the beef.
7. Sprinkle 1/2 cup brown sugar over top the beef, veggies and beer.
8. Cook on low for 8 hours.
9. Remove the lid and add the cabbage wedges.
10. Cook for 1 more hour.
11. Remove the meat from the crock pot and set aside. Place a tent foil on top.
12. Using a slotted spoon, scoop out the veggies and place in a bowl.
13. Place a sieve over top a medium pot and strain the juices into the pot.
14. Place the pot over high heat.
15. Bring to a boil, add in the remaining 1Tbl - 1/4 cup of the remaining brown sugar, water, horseradish, salt, pepper, grainy mustard, Worcestershire, honey and mix.
16. Put the heat to a simmer to reduce the sauce by half and it starts to thicken. ~35 minutes.
17. Slice the meat against the grain and serve with the glaze.

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