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.
I don’t cook much in a Crock Pot. There’s nothing wrong with it. It’s 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.