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Slow-Cooker Stout Corned Beef Brisket

Gluten-Free· Main Dishes· Recipes· Slow Cooker

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Slow-Cooker Stout Corned Beef Brisket. Cooked low and slow until fork-tender and then baked with a Mustard-Brown Sugar glaze.

Slow-Cooker Stout Corned Beef Brisket. Cooked low and slow until fork-tender and then baked with a Mustard-Brown Sugar glaze.

Slow-Cooker Stout Corned Beef Brisket

Every year around New Years, my Grandma Lil would have us all over to her house for corned beef and cabbage.

It’s a tradition we’ve carried on, but we usually do it for St. Patrick’s Day. I’ve also changed grandma’s recipe just a bit by cooking it in a mixture of water and Irish Stout beer.

Grandma’s recipe secret is putting it in the oven for the last half hour with a simple glaze that’s finger-licking good.

Slow-Cooker Stout Corned Beef Brisket. Cooked low and slow until fork-tender and then baked with a Mustard-Brown Sugar glaze.

Leftover Ideas

If you get your corned beef from Costco as I did, you’ll probably have a lot of leftovers, so here are a few ideas for how to use them up.

  • Rueben sandwiches are the first thing I think of when I think of corned beef. It’s probably my favorite sandwich. If you’re not familiar with it, it’s Rye bread, Thousand Island dressing, sauerkraut, and swiss cheese sandwich, grilled until warm and melty.
  • Corned Beef Hash topped with two poached eggs makes a mean breakfast.
  • Rueben Quesadillas are a fun twist on the traditional sandwich.
  • Specialty flatbread pizza. We used the leftovers to make GF Rueben inspired pizzas with Thousand Island in place of tomato sauce. It was crazy delicious!

RECIPE NOTES

  • Corned beef is a traditionally tough cut of meat. Cooking it low and slow will give you fork-tender meat. Don’t allow your slow-cooker to boil, or you’ll end up with a tough, chewy brisket.
  • I like to pick a corned beef brisket with a lot of marbling (fat). If you cook it with the fat on, you’ll get an even more tender end-result. I remove the fat just before serving.
  • Make sure you add enough liquid when cooking. Corned beef turns out best when fully covered, as instructed in the recipe card.
  • Traditionally, it is served with cabbage, but we opted for Brussels Sprouts and baked sweet potatoes this year. I’m kind of obsessed with Brussels Sprouts!
  • The Costco Corned Beef Briskets are often 10-12 lbs, so they need to slow cook for a lot longer. I cooked mine for around 10 hours. You may also want to double the mustard-brown sugar glaze for a brisket this big. I did not this time, and it was still enough to cover the brisket, but more sauce is always a good thing in our house!

Slow-Cooker Stout Corned Beef Brisket. Cooked low and slow until fork-tender and then baked with a Mustard-Brown Sugar glaze.

STORAGE AND FREEZING

  • If you have leftovers, store in an airtight container in the fridge. The meat will keep for 3-4 days. 
  • Want to freeze them? Store in a freezer-friendly airtight container. Best if eaten within 3-4 months. Once thawed, consume within 3-4 days. 

DIETARY INFO

  • Gluten-Free. You can either omit the stout beer or replace it with a gluten-free beer to keep this recipe GF.
  • Dairy-free. This recipe is naturally dairy-free.

Slow-Cooker Stout Corned Beef Brisket. Cooked low and slow until fork-tender and then baked with a Mustard-Brown Sugar glaze.

Slow-Cooker Stout Corned Beef Brisket

Yield: 10-12 servings
Prep Time: 10 minutes
Cook Time: 5 hours
Additional Time: 30 minutes
Total Time: 5 hours 40 minutes

Cooked low and slow until fork-tender and then baked with a Mustard-Brown Sugar glaze.

Ingredients

  • 1 (5 lb) corned beef brisket (with seasoning packet)
  • 3-4 cups water (enough to fully cover the meat)
  • 1 (12oz) stout beer
  • 4 tbsp yellow mustard
  • 4 tbsp brown sugar or coconut sugar

Instructions

    1. Place brisket in the slow cooker.
    2. Pour in just enough water to just cover the roast, then pour in beer.
    3. Sprinkle seasoning packet over roast.
    4. Cook on low for 8 hours*. Meat should be fork-tender when done. The Costco briskets are often 10-12 lbs and would need to cook for closer to 10 hours.
    5. About a half-hour before dinner, preheat oven to 350 degrees. Place roast in a shallow baking dish.
    6. Combine mustard and brown sugar to form a paste. Spread over meat.
    7. Bake for about 30 minutes or until glaze begins to get bubbly and caramelize. You can broil for the last minute or so if you're a big fan of the caramelization like we are. Just watch closely so you don't burn it!
    8. Shred or slice and serve! We like it shredded.

Notes

*An hour per pound is the general recommendation but I always do 8 hours for 3-5 lb roasts and always get fork-tender meat.

Nutrition Information
Serving Size 8 oz meat
Amount Per Serving Calories 419Total Fat 29.6gSaturated Fat 12.2gCholesterol 142mgSodium 2006mgCarbohydrates 5.1gFiber 0.7gSugar 3.8gProtein 31.5g
© dawnnicole.co
Slow-Cooker Stout Corned Beef Brisket. Cooked low and slow until fork-tender and then baked with a Mustard-Brown Sugar glaze.

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Slow-Cooker Stout Corned Beef Brisket. Cooked low and slow until fork-tender and then baked with a Mustard-Brown Sugar glaze.

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