Slow Cooker Corned Beef Brisket

This classic corned beef recipe is made even more delicious by the addition of Guinness and red wine. You can cook it at a low temperature in the oven if you prefer. I like to use the slow cooker as it comes out fork tender and the long cooking time lets the flavors infuse into the meat and the vegetables.

This recipe is sufficient for 3-4 servings or is great for 2, with enough leftovers to make amazing reuben sandwiches!

Ingredients

2 1/2 lb. flat cut corned beef brisket

1 seasoning packet from brisket

12 oz. Guinness Beer

2 cups dry red wine

1 bay leaf

8 baby red potatoes

4 carrots, cut into large chunks (or 16 baby carrots)

2 garlic cloves, crushed

1/2 head green cabbage, cut into slices

Salt and ground black pepper

Method

1. Rinse the corned beef and pat dry. Add the corned beef to the slow cooker.

2. Sprinkle over the seasoning packet that came with the roast.

3. Add the potatoes, carrots, garlic and bay leaf on top of the roast. Pour over the Guinness and red wine.

4. Add the lid to the slow cooker. The total cooking time is 8 hours on low.

5. You can choose when to add your cabbage. I put my cabbage in at the 6-hour mark and cooked for the remaining 2 hours, that’s how I like it. Some like to add it at the beginning, and some at the last 30 minutes. Put the cabbage over the top of the corned beef to absorb all those delicious juices. I also use this opportunity to season with salt and pepper to taste.

6. Cut the corned beef into slices and arrange on a plate with the veggies.

7. Drizzle a little of the juice over the corned beef, and serve with more reserved juice as needed.

In the Glass

This dish has a distinct salty and earthy flavor profile and the beef can also be quite fatty, which can make it a challenge to pair with wine. A good Pinot Noir will work well to balance the dish, along with a Zinfandel or Cabernet Sauvignon. If you prefer white wine, a full-bodied white like a Chardonnay can complement the earthy flavors in the dish.