With St Patrick’s Day coming up I have been planning my menu and the main course almost always has to be corned beef; it’s just so easy to make, it’s always tasty and there there are so many different ways to make it! A slow cooker or crock-pot makes cooking corned beef a sinch, you simply put the corned beef into the slow cooker in the morning and then at night you pull it out and it’s ready to go. Of course you can change things up by changing what else goes into the slow cooker with the corned beef like the liquid that it is cooked in. Sure you could just use water, but why not add some flavour by using another liquid? This year I was dead set to combine another St Pat’s Day favourite, Guinness, an Irish stout, with my corned beef and the first step was to cook the corned beef in Guinness in the slow cooker to infuse it with it’s flavour throughout the day long slow cooking. I certainly couldn’t let all of that Guinness go to waste after the corned beef was done cooking in it, I mean not only was it Guinness but now there was also all of those tasty corned beef juices mixed in! The solution was easy and while I let the corned beef rest before slicing into it I turned the Guinness and corned beef juices into a tasty glaze by adding some brown sugar, grainy mustard and Worcestershire sauce and then simmering to reduce and thicken it into a glaze. Once the glaze was ready, finishing the corned beef is as easy as removing the layer of fat, glazing and then baking until the glaze is a bubbling and caramelizing and good! With this Guinness glazed slow cooker corned beef, this years St Patrick’s Day is going to be one of the tastiest yet!
Feel free to throw your veggies into the slow cooker to cook with the corned beef but if you would prefer that they not taste like Guinness you can make them separately, which is the way I went.
Just look at that amazingly addictive and tasty Guinness glaze!
Guinness Glazed Slow Cooker Corned Beef
Corned beef slow cooked in Guinness and served in a tasty Guinness glaze.
ingredients
- 1 4 pound corned beef in pickling liquid and spices
- 1 bottle/can (12+ ounces) Guinness or other Irish stout
- 1 small onion, sliced
- 1 clove garlic, chopped
- 1/4 cup brown sugar
- 2 tablespoons grainy mustard
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
directions
- Place the corned beef along with the pickling spices, onion and garlic in a slow cooker/crock-pot with the fat layer on top, pour in the Guinness and cook on low until fork tender, about 8-10 hours.
- Set the corned beef aside, strain the solids from the Guinness and juices, place the liquid into a large sauce pan, add the brown sugar, mustard, Worcestershire sauce, salt and pepper, bring to a boil reduce the heat and simmer to reduce by half, about 10 minutes.
- Cut the fat layer from the corned beef, glaze with the Guinness glaze and bake in a preheated 400F/200C oven until the glaze starts bubbling, about 10-15 minutes.
Reuben Sandwich
Breakfast Reuben Sandwich
Reuben Quiche
Reuben Dip
Reuben Quesadillas
Reuben Soup
Corned Beef Poutine with Guinness Gravy
Corned Beef Hash
Reuben Cauliflower Corned Beef Hash
Kimchi Reuben Sandwich
Corned Beef, Cabbage and Kimchi Burrito
Corned Beef Grilled Cheese Sandwich with Guinness Caramelized Onions
Corned Beef Cuban Grilled Cheese Sandwich
Corned Beef and Cabbage Pizza
Apricot Glazed Corned Beef
Honey and Mustard Glazed Corned Beef
The Perfect Roast Beef
Mushroom Crusted Prime Rib Roast
Boxty (Irish Potato Pancakes) with Bangers in a Guinness Mushroom and Onion Gravy
Slow Cooker Balsamic Glazed Roast Beef
Corned Beef and Cabbage Soup
Perfect Eye of Round Roast Beef
Anonymous says
March 12, 2013 at 12:41 pmthis looks so good and easy!
Cookin' Canuck says
March 12, 2013 at 12:50 pmThat glaze looks fantastic, Kevin, and the corned beef looks so tender and perfectly done.
Bev Weidner (Bev Cooks) says
March 12, 2013 at 1:26 pmHave. Mercy.
Marie Matter says
March 12, 2013 at 1:54 pmOh. My. Heavens.
Ella says
March 12, 2013 at 2:31 pmKevin, I don't ever have beer in the house but I do have wine. Could that be used or should I just go with water?
Rachael Cargin says
March 12, 2013 at 3:45 pmOh that looks and sounds so yummy! Guinness has so many amazing culinary uses :).
http://theteacozykitchen.blogspot.co.uk/
Anonymous says
March 12, 2013 at 5:08 pmLove this. I may just do it in my Dutch Oven.
Kevin says
March 12, 2013 at 5:41 pmAnonymous: This would definitely work in a Dutch Oven either in stove top or in the oven.
Erin @ The Spiffy Cookie says
March 12, 2013 at 6:39 pmDang it, I totally had another glaze in mind to use this Sunday and now I want to try this one. Good thing I am making two so I can try one on each!
Kevin says
March 12, 2013 at 6:43 pmErin @ The Spiffy Cookie: Making two is a great idea! I never have enough leftovers for everything that I want to use them in! 🙂
Anonymous says
March 13, 2013 at 1:16 amI have never cooked cornbeef like this but will do it this way for our Sunday meal. Will let you know how it turned out.
Nancy Long says
March 13, 2013 at 1:38 amSt. Paddy's dinner is already planned and have two corned beefs in the frig, but will be baking them like I did last year, as that's what everyone has requested. They all raved last year, but will have to get another one while they are still on sale, to try this one. Hubby loves Reubens and we didn't have any leftovers last year.
Ella says
March 13, 2013 at 9:52 amI posted a comment yesterday morning but it never appeared; it said it was waiting for moderation. All I had wanted to post was that I never have beer in my home but I do have wine and could that be used instead or was I better off just going with water?
Kevin says
March 13, 2013 at 10:26 amNancy Long: You can never have enough corned beef! 🙂
Kevin says
March 13, 2013 at 10:28 amElla: Sorry, I was on the road yesterday and I fell a bit behind in responding. I think that a nice red wine would work well with this cooking method for corned beef! Great idea!
Anonymous says
March 13, 2013 at 12:38 pmWhen you say to put the corned beef in the crock pot with the pickling spices, you mean the pickling liquid, right?
Kevin says
March 13, 2013 at 12:48 pmAnonymous: Around here corned beef usually comes in a vacuum sealed bag with pickling liquid and spices which is why I said pickling liquid in the recipe. I have seen it come with a small packet of dry pickling spices and if that is the way yours comes, add the pickling spices.
Anonymous says
March 15, 2013 at 12:18 amI added cabbage slices on top and started the slow cooker at 7am. Turned it off at 6pm. I couldn't wait to make the glaze. The meat was so good! I'm making another batch on Sunday.
Anonymous says
March 15, 2013 at 12:18 pmThe recipe says Guinness Stout, but the picture shows a can of draught, or is that the beverage to go with the meal? This looks & sounds wonderful.
Kevin says
March 15, 2013 at 1:16 pmAnonymous: Guinness draught is a stout but it has a slightly different recipe than the bottles that are labeled Guinness Extra Stout. You can use whichever one you prefer in this recipe or any other stout beer for that matter. Enjoy!
Anonymous says
March 15, 2013 at 10:13 pmDoes this taste super guinness-y?
Anonymous says
March 16, 2013 at 3:59 amJust a quick question since I have never made corned beef before, does the meat need to be covered in liquid? And if so do I just add enough beer to cover it or use water as well?
Anonymous says
March 16, 2013 at 6:32 amI tried to post a question but I didn't see it show up. I have never cooked corned beef before and I just wanted to know if it needs to be covered in liquid while it cooks and if so, do I add water or just more beer?
Kevin says
March 16, 2013 at 9:45 amAnonymous: No; The Guinness adds a flavour but it is not over powering. You can control the amount of flavour that it adds by the amount of the Guinness glaze that you use so if you are worried, you can glaze lightly and serve the corned beef with the remainder for individuals to add more as they please.
Kevin says
March 16, 2013 at 9:46 amAnonymous: You do not need to cover the entire corned beef with liquids in the slow cooker. Just use 1 bottle or can of Guinness. Enjoy!
Anonymous says
March 16, 2013 at 11:56 pmTry it with Business Black!
Elizabeth Merrick says
March 17, 2013 at 1:05 amI'm making this tomorrow! Can't wait to try it!
Anonymous says
March 17, 2013 at 8:19 amThank you so much! I can't wait to make this!
ldragos says
March 17, 2013 at 12:40 pmIt's in the crockpot now for dinner tonight. Also going to make Colcannon for a side. I can almost taste it now!
ronsgirl728 says
March 17, 2013 at 2:35 pmCorned beef & Guinness in the crockpot! How did you do your veggies?
Anonymous says
March 17, 2013 at 4:17 pmThis was the best corned beef recipe ever. Thank you so much! It cut like butter.
Sarah Neafsey says
March 17, 2013 at 11:35 pmMade this tonight and the corned beef was fantastic! The glaze came out super salty though – do you think it was something I did or maybe just the corned beef that I used? The recipe is definitely a keeper though! Yum!
Michele says
March 18, 2013 at 10:23 amThis was yummy. My house smelled so good all day.
Anonymous says
March 18, 2013 at 2:28 pmPerfect recipe for a busy Sunday. Doubled everything since we love leftovers. This was off the charts easy, tender and yummy. I loved the glaze, but it wasn't as thick as the one in your pictures even though I really reduced it. I served itas au juice on the side and it was very good, but did you do something else to thicken it?
Ed M.
Kevin says
March 19, 2013 at 1:46 pmEd M.: Glad you enjoyed it! I just reduced it to thicken it but it was not really super thick. If you prefer a thicker sauce you can add some cornstarch or flour.
Kevin says
March 19, 2013 at 2:13 pmSarah Neafsey: Glad you enjoyed it! It sounds like your corned beef pickling mixture may have had a lot of salt in it making the glaze too salty.
Anonymous says
March 24, 2013 at 10:21 amMy Irish boyfriend has bad memories of corned beef in his childhood. Can substitute it with a cut of beef for roasting and add my own herbs?
Jenni Cavallaro says
March 25, 2013 at 3:35 pmI'm trying this today because I stocked up on Corned Beef while they were only about $4 each at my local Wal-mart. Normally they are like $15, and we LOVE Corned Beef. Normally we just boil it with it's spices and add potatoes and cabbage. Hoping this way tastes good, or better so we can have something a little different for St. Paddy's Day next year!
Anonymous says
May 6, 2013 at 1:54 amHow often did you turn it over, if you turned it at all? Its still hard to believe that it is just 1 can of guiness is all the liquid you need.
Thank you
kevin says
May 9, 2013 at 1:38 pmAnonymous: You don't need to turn it over and it does not need to be covered in the Guinness. There will be enough heat in the slow cooker that it will be cooked through after the 8+ hours even without being covered in liquid.
Anonymous says
March 9, 2014 at 12:52 pmWhat cut of corn beef do you use? I noticed there are a few different ones, and I never know which one to buy.
kevin says
March 9, 2014 at 2:39 pmAnonymous: The one in the photo and the one I generally go for is the brisket.
Anonymous says
March 12, 2014 at 8:58 pmEvery year I make CB&C for St. Pat's and every year my husband tells me it isn't very good. In late November of 2013, I made this recipe and the hubby couldn't get enough! He said no only was it the best corned beef I've ever made, he said it thought it was the best he'd ever had – including that made by his Irish best friend. Thanks, Kevin, you saved St. Patrick's Day, it will be this recipe from now on.
Anonymous says
March 12, 2014 at 9:24 pmIn the recipe, you state Guinness Stout. However, your photo shows Guinness Draught. I believe the flavor would be quite different as the stout is much more bitter than the draught. Which one did you use?
Teresa Haley FitzGerald says
March 16, 2014 at 4:55 pmThe corned beef I bought came in a vacuum sealed bag with liquid and spices…do I add all of that or do I just add the actual beef?
Teresa Haley FitzGerald says
March 16, 2014 at 5:04 pmI'm a little confused so please forgive me, the corned beef I bought came in a vacuum sealed bag with liquid and spices…do I add the entire contents to the slow cooker or just the beef? There wasn't a seperate package of spices as they were integrated into the liquid so not sure what to do.
kevin says
March 17, 2014 at 10:58 pmTeresa Haley FitzGerald: Yes, add everything in the container to the slow cooker. I normally get my corned beef like this
kevin says
March 17, 2014 at 11:10 pmAnonymous: I normally use the stout but the draught also works.
Teresa Haley FitzGerald says
March 18, 2014 at 12:09 amAwesome thank you! It's been in the crock pot all day, smells fabulous ;D
Laura Maude says
March 18, 2014 at 1:35 pmI made this last nite for ST. Patty's day! It was DELICIOUS!! This is going to be my new go to corned beef recipe from now on! Thanx for sharing! YUUUMMMM
Teresa Haley FitzGerald says
March 18, 2014 at 2:49 pmWas absolutely phenomenal, no leftovers! Thank you so much! Definitely my go to recipe!
Anonymous says
March 22, 2014 at 1:40 pmI am widowed over 60. This was so easy and so good. My daughter and I finished off the whole thing in one sitting.
Dan says
March 24, 2014 at 4:25 pmKevin, after 30+ years of marriage, my wife and I made corned beef with Guinness according to your recipe on St. Patrick's Day. It was absolutely wonderful! And the Reuben's a couple of days later? The best ever.
sylvie says
March 12, 2015 at 4:15 pmI'm chocolohic but not alcoholic, though, love this Guinness glaze, it's the perfect recipe for St Patrick's meal 🙂
Oregon Sue says
March 12, 2018 at 4:22 pmI have been cooking my corned beef with Guinness either in a slow cooker or in a pot on the stove for years! Makes it soooooooo good. I like your glaze idea!