1 (4-pound) corned beef with pickling spices
12 ounces Guinness Stout
1 small onion, sliced (about 1 cup)
1 large clove garlic, chopped
¼ cup brown sugar
2 tablespoons grainy mustard
2 tablespoons Worcestershire sauce
- Place all the ingredients, except for the mustard, brown sugar, and Worcestershire sauce, with the corned beef package (liquids and spices included) into a slow cooker set on low, cover and cook 8 hours.
- Preheat oven to 400 degrees F. Remove the corned beef to a cutting board and strain the liquids, discarding the solids. In a small saucepan, bring the strained liquid to a slow boil with the brown sugar, mustard, and Worcestershire sauce. Cook for 20 minutes.
- While liquids are cooking, trim fat from the corned beef and slice thinly. Arrange on an ovenproof platter or deep serving dish. When liquids are slightly thickened, taste and adjust salt and pepper as necessary. Spoon about one cup of the liquids over the sliced meat and place the platter into the oven to glaze, about 15 minutes.
- Serve with boiled potatoes and pass the remaining sauce at the table, along with horseradish sauce.