1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1172g) Recipe makes 6 servings |
||
| Calories 1466 | ||
| Calories from Fat 774 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 86.0g | 132% | |
| Saturated Fat 28.7g | 143% | |
| Monounsaturated Fat 41.8g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 444mg | 148% | |
| Sodium 5171mg | 215% | |
| Potassium 873mg | 24% | |
| Total Carbohydrate 35.4g | 11% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 8.8g | ||
| Protein 85.5g | 171% | |
Ingredients
- 1/4 cup brown sugar
- 6-8 lbs corned beef brisket
- 1 (12 ounce) bottle Guinness stout
- potato (optional)
- carrot (optional)
Directions
1
Discard the seasoning packet from the corned beef. Rub the brown sugar over the corned beef and place in a slow cooker.2
Pour the beer over the top.3
Cook, covered, on Low for 8 to 10 hours.4
Add chopped potatoes and baby carrots, if desired, and increase the heat to High. Cook until the vegetables are tender and the corned beef is cooked to the desired doneness.5
Serve with cooked cabbage or over mashed potatoes.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Stout Corned Beef recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > European > Western > Irish
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Crock-Pot
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: ohbother
On Mar 20, 2008
This was delicious, but the corned beef was still very tough, even after all that cooking! We put the leftovers back into the crockpot and let it cook on low all night. The next day it was perfect — tender, and so flavorful that it makes my mouth water just thinking about it. We will make it again because the flavor was so good. Next time, though, we will start the meat on low the night before and add the vegetables about four hours before we plan to serve it. We served it with Colcannon, which was the perfect accompaniment, along with onions, parsnips, and carrots that we cooked along with the beef.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved