GUINNESS GLAZED CORNED BEEF (Adapted from Closet Cooking)
1 4 pound corned beef in pickling liquid and spices
1 bottle/can (12+ ounces) Guinness or other Irish stout
1 small onion, sliced
1 clove garlic, chopped
1/4 cup brown sugar
2 TBSP grainy mustard
1 TBSP Worcestershire sauce
salt and pepper to taste
Place the corned beef along with the pickling spices, onion and garlic in a slow cooker/crock-pot with the fat layer on top, pour in the Guinness.
Cook on low until fork tender, ~ 8-10 hours.
Set the corned beef aside, strain the solids from the Guinness and juices.
Place the liquid into a large sauce pan, add the brown sugar, mustard, Worcestershire sauce, salt and pepper, bring to a boil reduce the heat and simmer to reduce by half, about 10 minutes.
Cut the fat layer from the corned beef.
Glaze the beef with the Guinness glaze, and bake in a preheated 400 degree F oven until the glaze starts bubbling, about 10-15 minutes. Let rest for 10 minutes or so and slice thinly.
Serve with the reduced sauce on the side.
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