I don’t care for beef to often but my exception to the rule is when I get to eat Corned Beef Brisket. I usually prepare it a few times a year. Using the same method as I usually do I kicked it up to another level this time. We don’t eat corned beef as most do, we save ours and prepare reuben sandwiches or corned beef sandwiches until it is gone, sometimes we make it into corned beef hash.
With the few added ingredients my corned beef had a whole new level of flavor. It was so good, Mr.Picky and the kids had a hard time keeping their fingers back as I was slicing it.
Be warned corned beef stinks when it is cooking. In fact Mr.Picky walked in the door and asked if the dog pooped in the house. But the smell is nothing like the flavor. I can tell that is smells like corned beef and not something produced by the dog. In fact I don’t think they smell anything alike but it is a strong odor. My mother in-law can not cook it in her house because Mr.Picky’s father the Pickiest father in-law can not take the smell. So maybe if preparing for guest light some good candles or put the slow cooker in the garage.
Slow Cooker Corned Beef Brisket:
- 3-4 lb. corned beef brisket (juices included but fat trimmed off completely)
- 2 cups Guinness stout beer
- 2 whole cloves
- package of pickling seasoning (all corned beef comes with this spice packet)
- 1/2 tsp pepper or 5 peppercorns
- water to cover
Place brisket with juices from the package in the slow cooker. Slice and peel the fat layer off and discard.
Add the seasoning package that the corned beef comes with, the cloves, and peppercorns.
Pour in the Guinness stout and then enough water to cover the corned beef completely.
Turn slow cooker to high and cook for about 8 hours.
Remove the brisket and discard the juices cooked in.
Slice brisket on an angle against the grain.
Serve as desired.