Corned Beef with Guinness Gravy

I was just exchanging comments with The Little GSP about how we’re behind on posts.  She mentioned that she still hasn’t posted St. Paddy’s Day recipes, and I said I had not either.  I failed to mention that I still have Christmas Cookie recipes that have not been posted, either.

I’m hoarding recipes and not posting them.  Sorry.  I have no excuse except pure laziness and lack of motivation.  I’m going to make up for it, starting with this amazing recipe I made for St. Paddy’s Day.  I promise I’ll post cookies next time.

This recipe is inspired/based on this recipe from The Tasty Fork.  My favorite part?  It only used a cup of Guinness.  That meant *someone* had to drink the rest!

Corned Beef with Guinness Gravy

1 Corned Beef Brisket (2-3lbs)
2-3lbs Red Potatoes
1lb Carrots
1 Small Head of Cabbage
1 Cup Guinness
1/4 Cup Apple Cider Vinegar
2-3 Cloves Garlic, Minced
1 Tbsp Butter
1 Tbsp Flour

Place the corned beef in the bottom of the crock pot.  Peel the carrots and cut them, along with the carrots and cabbage, into chunks.  Layer them on top of the corned beef.

In a small bowl, mix together the Guinness, apple cider vinegar, and garlic.

Pour mixture over the vegetables.

Cook on low for 8 hours or high for 3-4.

Once it’s finished cooking, remove the meat and let it rest (preferably wrapped in foil so it doesn’t get too cold!) for at least 10 minutes.

Drain the juice out of the crock pot, making sure to save it.

In a saucepan, melt the butter, whisk in the flour, then slowly whisk in about 2 cups of the corned beef juice.  Bring to a boil and let simmer a few minutes, or until it thickens up.

Slice the corned beef against the grain and serve with the vegetables and gravy.

 

Enjoy.

Mine made a BUNCH of juice.  I saved the rest, along with half of the brisket, to make soup the next night.  I have a recipe for that, and I will post it after I post some cookies!

For a printable version of this recipe, click here!!