GUINESS CROK POT CORNED BEEF

GUINESS CROK POT CORNED BEEF image

Yield 8 people

Number Of Ingredients 13

4 carrots, peeled and chopped into 2-3" chunks (or a bunch of baby carrots...)
6-8 small-medium size red potatoes (unpeeled) (or a bag of really tiny multicolor potatoes..)
1 large yellow onion, rough chopped
2-3 lb corned beef brisket with seasoning packet
2 14.9 ounce cans of Guinness Pub Draught stout (you can use Boddingtons, if you are faint of heart...)
4 Tablespoons Grey Poupon mustard (reserve one tablespoon)
3/4 cup brown sugar
1 Tablespoon Worcestershire sauce
1 tsp horseradish
1/2 tsp salt
1/2 tsp pepper
1/2 cup honey
( Optional: Cabbage)

Steps:

Rinse the corned beef under cold water and pat dry. Save the seasoning packet if it has one. Place the corned beef, fat side down in a 6 quart crock pot. In a small bowl, mix the mustard and contents of the seasoning packet together. Spread the mustard mixture all over the top of the corned beef. Add the onions and carrots and potatoes around the beef. Mix the brown sugar with one can of Guinness. Pour the beer around the beef. Add enough beer to cover. Drink the remaining beer. Cook on low for 8 hours. Remove the lid and add the cabbage wedges. (or not. Ick) Cook for 1 more hour. Remove the meat from the crock pot and set aside. Place a tent foil on top. Using a slotted spoon, scoop out the veggies and place in a bowl. Place a sieve over a medium pot and strain the juices into the pot. Place the pot over high heat. Bring to a boil, add in the horseradish, salt, pepper, mustard, honey and mix. Reduce the heat to a simmer to reduce the sauce by half. ~35 minutes. Slice the meat against the grain and serve with the glaze and the veggies. NOTES: I usually use baby carrots, and leave them whole or split them in half. The potatoes I have found I like to cut in halves or quarters, about 1" chunks, coat them with a mix of flour and seasonings and brown them lightly in butter before adding them. This leaves them a bit distinct in flavor, and firmer.