Last year, I made corned beef brisket with Guinness and I didn’t really love it. Don’t get me wrong, I love Guinness, especially the Foreign Extra version, but the beer flavor took away from the corned beef brine and acidity.
So this year, my corned beef stayed sober. I asked my facebook followers how they wanted me to prepare it and (along with my husband in Afghanistan, whose vote counts twice), the Crock Pot preparation won hands down.
Slow cookers make meals easy when you have a busy day planned, but I still like the flavor high heat gives to meat. So before this bad boy was thrown in the pot, I seared him up on the stovetop to lock in the brine and juices.
Then, I didn’t go fancy at all, just some pickling spice, apple cider vinegar and water. Then, a splash of Worcestershire sauce to accent the beef flavor amid all the acid. I thought it would take 8-9 hours to cook on low, but it was ready in 4 ½.
- 1 3-lb. corned beef brisket
- salt and pepper
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- ½ cup water
- 1 tablespoon Worcestershire sauce
- 2 tablespoons pickling spice
Season the brisket all over with salt and pepper. Heat the olive oil in a large pan over medium-high heat and add the brisket to the pan.
Sear on all sides, about 5-10 minutes per side.
Place the seared beef in a Crock Pot (fat side up). Add the vinegar, water, Worcestershire sauce and pickling spice. Put the lid on top and cook on low for 4-6 hours.
Slice and serve with cabbage and potatoes or on sandwiches.