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Slow Cooker Corned Beef with Guinness Reduction Recipe

Slow Cooker Corned Beef with Guinness Reduction

Tender corned-beef brisket cooks slowly with Guinness, root vegetables, potatoes, and cabbage, then is served with a sweet, savory Guinness and Dijon reduction.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Slow Cooker Ingredients
  • 3-4 lb Corned-beef brisket, preferably flat-cut
  • 1 medium Yellow onion, thickly sliced
  • 3-4 carrots Carrots, cut into large pieces
  • 2-3 ribs Celery ribs, cut into large pieces
  • 1 1/2-2 lb Baby potatoes, halved if large
  • 3-4 cloves Garlic, smashed or minced
  • 1 11.2-12 oz bottle or can Guinness stout
  • 1-2 cups Low-sodium beef broth
  • 1 packet Pickling spice packet
  • 2 leaves Bay leaves
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 small cabbage Green cabbage, cut into wedges
Guinness Reduction
  • 1 1/2-2 cups Strained slow-cooker liquid
  • 1 cup Guinness or additional stout
  • 2 tablespoons Packed light brown sugar
  • 1-2 tablespoons Dijon mustard
  • 1 tablespoon Unsalted butter, optional
  • 1 tablespoon each Cornstarch mixed with cold water, optional

Method
 

Step-by-Step
  1. Rinse the corned-beef brisket briefly under cold water and pat it dry. Keep the included pickling spice packet, since it provides much of the classic seasoning.
  2. Add the onion, carrots, celery, garlic, potatoes, bay leaves, and pickling spice to the slow cooker. Sprinkle in the black pepper, but do not add salt yet.
  3. Place the brisket on top of the vegetables with the fat side facing up. Pour in the Guinness and enough low-sodium beef broth to come approximately halfway up the brisket without completely submerging it.
  4. Cover and cook on LOW for 8 to 10 hours or on HIGH for about 4 to 5 hours. The brisket is ready when it is fork-tender; an internal temperature around 190 to 205 degrees F is a useful guide, but tenderness matters most.
  5. Add the cabbage wedges during the final 1 1/2 to 2 hours of cooking. Arrange them around the brisket and cover again so they steam gently without becoming excessively soft.
  6. Transfer the cooked brisket to a cutting board and let it rest for 10 to 15 minutes. Slice it thinly across the grain for tender, easy-to-chew pieces.
  7. Strain 1 1/2 to 2 cups of the cooking liquid into a saucepan. Add 1 cup Guinness, brown sugar, and Dijon mustard, then simmer uncovered for 10 to 15 minutes until slightly reduced and syrupy.
  8. Whisk in the butter for a glossy finish, or whisk in the cornstarch slurry if you prefer a thicker gravy. Taste only after the sauce has reduced and add salt only if truly needed.
  9. Serve the sliced corned beef with the potatoes, carrots, celery, onion, and cabbage. Spoon the Guinness reduction over each portion and pass extra sauce at the table.

Notes

Rinsing the brisket and using low-sodium broth helps control saltiness. Keep the brisket fat side up, rest it before slicing, and cut across the grain. Refrigerate leftovers in a covered container for up to 3 to 4 days and reheat gently with a little sauce or broth.