Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Tender from gentle cooking, this entrée is a classic preparation made without the usual pot watching. Serve it with grainy, coarse-ground mustard. Use the leftovers in a classic Rueben sandwiches: sliced corned beef with Thousand Island dressing, Swiss cheese, and sauerkraut on sourdough, rye, or pumpernickel bread.
Ingredients[]
- 2 cups water
- 1 cup chopped onion
- 1 cup 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 slow-salt beef broth
- 6 black peppercorns
- 2 whole cloves
- 1 (3-pound) cured corned beef brisket, trimmed
Directions[]
- 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 the grain into 1/4-inch slices.
- Discard broth mixture.
Yield: 6 servings (serving size: 3 ounces)