Guinness-Braised Beef Brisket

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Tender from gentle cooking, this entrée is a classic preparation made without the usual pot watching. Serve it with grainy, coarse-ground mustard. Use the leftovers in a classic Rueben sandwiches: sliced corned beef with Thousand Island dressing, Swiss cheese, and sauerkraut on sourdough, rye, or pumpernickel bread.
== Ingredients ==
* 2 cups water
* 1 cup chopped onion
* 1 cup carrot
* 1 cup chopped celery
* 1 cup Guinness stout
* 2/3 cup packed brown sugar
* 1/4 cup tomato paste
* 1/4 cup chopped fresh or 1 tablespoon dried dill
* 1 (14 1/2-ounce) can slow-salt beef broth
* 6 black peppercorns
* 2 whole cloves
* 1 (3-pound) cured corned beef brisket, trimmed
== Directions ==
# Combine first 11 ingredients in a large electric slow cooker, stirring until well blended; top with beef.
# Cover and cook on HIGH 8 hours or until beef is tender.
# Remove beef; cut diagonally across the grain into 1/4-inch slices.
# Discard broth mixture.
Yield: 6 servings (serving size: 3 ounces)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Main Dishes
Category:Healthy Recipes
Category:American Recipes
Category:American Meat Dishes
Category:American Main Dishes
Category:Main Dish Meat Recipes
Category:Main Dish Recipes
Category:Meat Recipes
Category:Slow Cooker Recipes
Category:Water Recipes
Category:Onion Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Stout Recipes
Category:Alcohol Recipes
Category:Brown sugar Recipes
Category:Tomato paste Recipes
Category:Dill Recipes
Category:Beef stock and broth Recipes
Category:Black pepper Recipes
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Category:Clove Recipes
Category:Beef Recipes
Category:Beef brisket Recipes
Category:Corned beef Recipes