I love a good slow-cooker recipe but find they are few and far between. Plus, I have found that my cooker seems to run hot and often cooks quicker than the recipes indicate, leaving me with a pile of mush or stringy meat in the end. So I was glad this recipe turned out pretty good - due to a mistake by me though (more on that later).
I served our corned beef on rye bread with sauerkraut, thousand island dressing, and some melted swiss cheese and it was a great Sunday night dinner. Better yet, the leftover hash I threw together today!
Sorry no pics. (See previous post on my laziness if you're wondering why).
2 cups water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup Guinness stout
2/3 cup packed brown sugar
1/4 cup tomato paste
1/4 cup chopped fresh or 1 tablespoon dried dill
1 (14 1/2-ounce) can low-salt beef broth
6 black peppercorns
2 whole cloves
1 (3-pound) cured corned beef brisket, trimmed
Combine first 11 ingredients in a large electric slow cooker, stirring until well blended; top with beef. Cover and cook on HIGH 8 hours or until beef is tender. Remove beef; cut diagonally across grain into 1/4-inch slices. Discard broth mixture.
Yield: 6 servings (serving size: 3 ounces)
CALORIES 226 (39% from fat); FAT 9.7g (sat 3.2g,mono 4.7g,poly 0.4g); IRON 2.2mg; CHOLESTEROL 87mg; CALCIUM 28mg; CARBOHYDRATE 15.2g; SODIUM 1105mg; PROTEIN 17.9g; FIBER 0.9g
Oh, so that mistake I mentioned - well, one not so big one - my corned beef was over four pounds and the other, it said 8 hours on high and I had it set to low for the first six or so (not realizing) then I turned it to high for the next two and it was still slightly overcooked - so in my machine either the 8 on low would have sufficed, or maybe six on low and then one on high would have worked too. Either way, I'll definitely be making this one again!