Guinness-Braised Beef Brisket

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 classic Rueben sandwiches: sliced corned beef with Thousand Island dressing, Swiss cheese, and sauerkraut on sourdough, rye, or pumpernickel bread.

Yield: 6 servings (serving size: 3 ounces)

Ingredients

• 2  cups  water
• 1  cup  chopped onion
• 1  cup  chopped 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 low-salt beef broth
• 6  black peppercorns
• 2  whole cloves
• 1  (3-pound) cured corned beef brisket, trimmed

Preparation

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 grain into 1/4-inch slices. Discard broth mixture.

Nutritional Information

Calories:

226 (39% from fat)

Fat:

9.7g (sat 3.2g,mono 4.7g,poly 0.4g)

Protein:

17.9g

Carbohydrate:

15.2g

Fiber:

0.9g

Cholesterol:

87mg

Iron:

2.2mg

Sodium:

1105mg

Calcium:

28mg