Slow cooker corned beef with Guinness mustard recipe is a traditional Irish feast all in one pot! Tender beef brisket cooked with hearty fresh vegetables.
Oh yeah, it’s that time of year again to celebrate our family’s Irish roots! Well, more like my hubby Jason and baby James, it will be our colorful toddlers first time trying a traditional corned beef and cabbage dinner. For this St Patricks Day dinner, I wanted to spice things up a bit and try a new cooking technique.
Since I have a shiny new buddy in my kitchen aka. Crock Pot, I wanted to put it to work. I figured with our little one running around the house; I didn’t also want to babysit a pot on the stove all day. Good idea right? This slow cooker corned beef recipe is so tender and flavorful. Don’t forget that extra special Guinness Beer mustard to dip each tantalizing slice!
Ready, set, GO! Those are my son’s favorite words at the moment, and it’s adorable. It’s also my Crock-Pot slow cooker slogan, as I get excited to set it and forget it.
I started by adding a layer of potatoes, colorful carrots, celery, onion and bay leaves to the bottom of the pot like a vegetable nest. The corned beef is placed on top, and then some low sodium beef broth is poured in to cover the vegetables.
To reduce the fat content of this dish, I trimmed all of the excess fat layers from the top of the meat. There still is a ton of flavor and the slow cooker will give you tender slices, so don’t worry about the corned beef drying out.
When you cook corned beef in a slow cooker or even if you’re boiling it – the meat tends to look a little unexciting, right? I have a trick for making the meat extra-tasty. After the beef is done cooking, I like to broil it in the oven for a few minutes to give a nice crust on top for more texture contrast.
For this recipe, I’ve added a thin layer of the Guinness Beer mustard and broiled before slicing for about 3 to 5 minutes. The crust sticks nicely to the surface, and each bite gets a little more flavor. You can do this without the mustard too.
Check out those gorgeous pieces of slow cooker corned beef and hearty vegetables! The carrots and potato are perfectly fork tender and nicely broken to bits. I like how my Crock Pot gives a consistent, controlled temperature, whereas cooking on the stove is a little more unpredictable over time. No one wants tough, stringy beef and obliterated vegetables, that’s 100% guaranteed!
I added the cabbage wedges in the last hour of cooking because it can become very mushy if overcooked.
Guinness mustard is corned beef’s ultimate companion. You can use any stout or porter available, or none at all, it will just be a little less fun. Coarse-ground mustard is combined with honey, Guinness, and shallots. Straightforward and wonderful.
The combo of savory meat and pungent mustard is perfect. I made a baked honey mustard corned beef the year before that was also out of this world – you should give a try too.
As the corned beef brisket was slowly simmering all day, our mouth’s were watering with the smell! To occupy myself in the meanwhile, I baked up a few fresh loaves of bacon and cheddar Irish soda bread. It’s been our tradition for the last few years. It’s quick and incredibly tasty. I promise you, this dish plus some warm crusty bread will be devoured. I would love to hear how you celebrate St. Patrick’s day!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
What is Corned Beef?
The name is a little confusing, I know. Corning is another way to describe curing meat in a salted brine for a period of time. The beef brisket is typically brined for about a week so that the salty flavors intensify and the meat is better preserved. The beef is sometimes reddish when you buy it from the store due to pink curing salt #1. It is sodium nitrite, used to kill harmful bacteria during the curing process. The pickling spices you see in the packet that comes with your brisket adds aromatics to the cooking liquid and infuses more flavor in the meat. It usually includes black peppercorns, mustard, coriander, dill and celery seeds, as well as red pepper flakes. (Source: Meathead, Huffpost Taste)
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