Crock Pot Corned Beef
This Crock Pot Corned Beef cooks in Guinness beer for a juicy, crispy texture, paired with tender potatoes and carrots, creating a hearty and satisfying meal.
Equipment
- 1 slow cooker
- 1 instant-read meat thermometer for checking internal temperature
Ingredients
- 3 pounds raw corned beef brisket with spice packet
- 2 tablespoons light brown sugar
- 5 cloves garlic peeled and halved lengthwise
- 2 cups Guinness beer
- 1 pound baby potatoes
- 6 large carrots
- chopped fresh parsley for garnish
Instructions
- Place the corned beef fat side up in the slow cooker and season with the spice packet. Sprinkle the brown sugar and add the garlic. Pour the Guinness beer around the meat.
- Cover and cook on low for 4 to 5 hours.
- Remove the lid and add the carrots and potatoes. Cover and continue cooking for 2 to 3 more hours until the vegetables are tender and the beef reaches an internal temperature of 145°F.
- Transfer the corned beef to a cutting board and let rest for 15 minutes before slicing thinly against the grain.
- Serve slices of corned beef with the carrots and potatoes, garnished with fresh parsley.
- For extra browning, place the corned beef under a broiler for 2 to 3 minutes until browned as desired.
Notes
- The brisket flat cut is leaner and ideal for slicing.
- Substitute or add root vegetables like turnips or sweet potatoes if desired.
- Add chopped cabbage one hour before cooking ends for a traditional touch.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.