Guinness Crock Pot Corned Beef & Cabbage Recipe

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 14.9 ounce can of Guinness Draught Stout
• 3 tablespoon yellow mustard
• 1/2 – 3/4 cup brown sugar, divided *See note
• 2 tablespoon grainy mustard
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 1 teaspoon horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup honey
• 1 medium size head of cabbage, cut into wedges

Instructions

1. 1

   --- Make the Corned Beef ---

2. 2

   Rinse the corned beef under cold water and pat dry. Place the corned beef, fat side up in a 6 quart (or bigger) crock pot. Add the potatoes, onions and carrots around the beef. In a small bowl, mix the yellow mustard and seasoning packet together. Spread the mustard mixture all over the top of the corned beef. Pour the beer around the beef. Sprinkle 1/2 cup brown sugar over top the beef, veggies and beer. Cook on low for 7 hours.

3. 3

   Remove the lid and add the cabbage wedges. Cook for 2 more hours. Remove the meat from the crock pot and set aside. Place a tent foil on top. Using a slotted spoon, scoop out the veggies and place in a bowl.

4. 4

   --- Guinness Reduction Sauce ---

5. 5

   Place a sieve/strainer over top a medium pot and strain the juices into the pot. Place the pot over high heat. Bring to a boil, add in the remaining 1tablespoon – 1/4 cup of the remaining brown sugar (depends on how sweet you want your sauce. Start off with a little, taste and adjust from there), water, horseradish, salt, pepper, grainy mustard, Worcestershire, honey and mix. Bring to a boil and then reduce the heat to a simmer to reduce the sauce by half and it starts to thicken. ~35-50 minutes.

6. 6

   --- Serve ---

7. 7

   Slice the meat against the grain and serve with the reduction sauce over top with a side of potatoes, carrots and cabbage.