Crock Pot Corned Beef
This Crock Pot Corned Beef is slow-cooked in Guinness beer for a juicy, tender dish paired with potatoes and carrots for a hearty, easy meal.
Equipment
- 1 slow cooker
- 1 instant-read meat thermometer
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 in the slow cooker fat side up and season with the included spice packet.
- Sprinkle brown sugar on top, add halved garlic cloves, and pour Guinness beer around the meat.
- Cover and cook on low for 4 to 5 hours.
- Remove the lid and add carrots and potatoes to the slow cooker.
- Cover and continue cooking for 2 to 3 hours or until vegetables are tender and internal temperature of beef reaches 145°F.
- Transfer the corned beef to a cutting board and let it rest for 15 minutes before slicing thinly against the grain.
- Serve with carrots and potatoes and garnish with chopped fresh parsley.
- Optionally, brown the corned beef under a broiler for 2 to 3 minutes if desired.
Notes
- Use flat cut brisket for leaner, easier-to-slice corned beef.
- Feel free to add cabbage an hour before finishing for traditional flavor.
- Store leftovers in an airtight container refrigerated up to 4 days.
- Substitute root vegetables like turnips or sweet potatoes as preferred.