Stout Slow Cooker Corned Beef And Veggies Recipes

Steps:

• Peel and cut the medium onions (whatever type you prefer, white or yellow etc) into 8ths, and place them in the bottom of your crock pot.
• Open up the packaged corned beef and pour all of the juices contained in the bag into the crock pot (the producer's directions recommend using the juices, as well).
• Place the corned beef on top of the onions, then sprinkle with the spice packet.
• Pour the beef broth over the corned beef, careful not to dislodge too much of the spice packet ingredients, then do the same with the can of stout.
• Arrange the sliced red onion over the top of the beef.
• Put the crock pot on low and cook for 4 hours, then turn the beef over and cook an additional 4 hours (or you can cook on high for 2, turn, and cook an additional 2 or until it is as tender as you'd like).
• Slice and serve with Simmered Cabbage recipe #100417, carrots, and potatoes of your choice.
• Note: although you can use Guiness in this instead of the Young's, I recommend trying to find the double chocolate stout because of the delicious, rich, non-bitter taste it imparts to the corned beef! If you'd still like to experience the richness of a bit of chocolate, take 1 1/2 teaspoons of unsweetened cocoa powder and mix it with a bit the beef broth until it's well mixed and smooth, then whisk it into the rest of the broth and proceed as the recipe describes. Wonderful!

Steps:

• Pour 1 bottle Irish stout beer into a slow cooker.
• Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.
• Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
• Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar. Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.

Steps:

• Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
• Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
• Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
• Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Steps:

• For serving: grainy mustard and horseradish sauce, recipe below
• Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
• Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
• Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
• Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.;

Steps:

• Pour 1 bottle Irish stout beer into a slow cooker.
• Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.
• Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
• Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar. Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.