I made this corned beef in the slow cooker mainly to make corned beef hash, but the leftovers were delicious in sandwiches when thinly sliced.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (4 pound) corned beef brisket, seasoning packet discarded
- 1 tablespoon whole black peppercorns
- 4 whole cloves
- ¼ teaspoon cayenne pepper
- 1 pinch ground cinnamon
- 1 (15 ounce) can dark Irish stout beer (such as Guinness®)
- 2 medium heads garlic, cloves separated
- 4 bay leaves
Instructions
- Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
- Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
- Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.
- Try to choose a corned beef brisket that is rectangular, does not taper down at one end, and that contains less fatty deposits.
- Discarding the water in step 1 is to minimize the saltiness of the beef. Feel free to use that water to finish cooking the brisket if your diet and tastes allow.
- You may want to reserve some of the cooking liquid for making corned beef hash, or for braising vegetables like cabbage to use as a side dish.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 925 mg |
| Sugars | 0 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |