Added by clementinescooking on March 16, 2010 in Beef, Main Courses, Slow Cooker
Remove the corned beef from the package. Rinse and pat dry. Trim some of the fat off.
Rub brown sugar onto the meat. Place in a slow cooker or crockpot and pour enough Guinness to adequately cover the entire brisket. Cook for 6 to 8 hours.
I serve this with roasted potatoes and carrots and of course, cabbage. Happy St. Patty’s!
Note from Kathy: This is the best, most tender corned beef I have ever made, and so easy!!
The Guinness adds such flavor and I'll be making it again next week!