Last week I posted my “secret” recipe for corned beef. It was the way I had been making corned beef for years and was so easy to do, but it does tie up the oven for hours.
This year, I had to make my corned beef in the crock pot because I had to work and didn’t want the oven on when I wasn’t home. I had never made it in the crock pot before so this was an adventure for me. I’ve been using the crock pot a lot more recently and am starting to discover what can be done with it. I love my 7 quart crock pot (that I got a REAL good deal on). It’s huge, with a glass lid. It doesn’t have the digital programmable timer but it does the job.
So, back to the corned beef. The ingredients are the same… brown sugar, corned beef (trimmed of extra fat) and one can of Guinness.
Just like in the over version, put down a nice amount of brown sugar in the bottom of the crock pot. Place the corned beef on top and then put some more brown sugar on top. Next, gently pour about 2/3rds of the Guinness over the sugar. This has to be done by eye and not a measured amount. You want the sugar to be wet but you should still see some of the granules. There should be about 3-4 gulps of Guinness left.
Place the lid on the crock pot and set on low for 6-8 hours.
Now, that I have documented both ways to create my amazing corned beef, all my friends can now refer back to either this entry or the one before when they want to make it.
I’d love to hear how it goes with anyone who tries either version so feel free to post a comment on your successes!