Slow Cooker Guinness Glazed Corned Beef

Slow Cooker Guinness Glazed Corned Beef–St Patrick’s Day is right around the corner. Make an easy corned beef in your slow cooker to celebrate! 

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Slow Cooker Guinness Glazed Corned Beef

This mouth-watering corned beef recipe is from my friends at All Free Slow Cooker Recipes. I hope you’ll take the time to hop over to their website and browse through all their slow cooker goodness! It’s quite the resource.

I’m quite a fan of holidays that aren’t major. You know like Valentines Day or April Fools Day…they are low or no pressure but if you want you can make some special food to create a memory. St. Patrick’s Day is one of those days for me. Some years I’ve made an all green dinner or I’ve made green eggs and ham for breakfast. Well, if you don’t want to break out your green food coloring then maybe go the more traditional route of making corned beef. There’s really not an easier way to make it than in the slow cooker! Give it a shot this year. It may just become a new tradition at your house.

I’d love to know! What are some of your favorite food traditions that are centered around different holidays? Let me know. I’d love to start some new traditions at my house.

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Corned beef recipes aren’t complete without cabbage. Find your favorite cabbage recipes in one of our popular collections: 12 Great Slow Cooker Cabbage Recipes!

Slow Cooker Guinness Glazed Corned Beef

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• Author: All Free Slow Cooker Recipes
• Yield: 10 servings 1x

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Ingredients

• 1 (4-pound) corned beef with pickling spices
• 12 ounces Guinness Stout
• 1 small onion, sliced (about 1 cup)
• 1 large clove garlic, chopped
• ¼ cup brown sugar
• 2 tablespoons grainy mustard
• 2 tablespoons Worcestershire sauce

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Instructions

1. Place all the ingredients, except for the mustard, brown sugar, and Worcestershire sauce, with the corned beef package (liquids and spices included) into a slow cooker set on low, cover and cook 8 hours.
2. Preheat oven to 400 degrees F. Remove the corned beef to a cutting board and strain the liquids, discarding the solids. In a small saucepan, bring the strained liquid to a slow boil with the brown sugar, mustard, and Worcestershire sauce. Cook for 20 minutes.
3. While liquids are cooking, trim fat from the corned beef and slice thinly. Arrange on an ovenproof platter or deep serving dish. When liquids are slightly thickened, taste and adjust salt and pepper as necessary. Spoon about one cup of the liquids over the sliced meat and place the platter into the oven to glaze, about 15 minutes.
4. Serve with boiled potatoes and pass the remaining sauce at the table, along with horseradish sauce.

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