Beef — Page 4

Are you looking for a new recipe to help you celebrate St. Patrick’s Day? A recipe that can be made in a crockpot? Say hello to your new favorite way to cook corned beef. After the corned beef brisket slowly cooks for several hours in a crockpot, you use the crockpot cooking liquid and the strained crockpot ingredients to make a quick, simple, easy, and absolutely delicious creamy stout and onion gravy. Get ready to have your shamrocks rocked by this amazing gravy-smothered crockpot corned beef.

As a child, my favorite all-time comfort food meal was always, without a doubt, corned beef. I loved it so freaking much that I would even ask for it as my special birthday meal. However, in the month of December, corned beef wasn’t always a feasible menu option, especially since we lived in the country where our local markets tended to consider corned beef brisket to be a seasonal St. Patrick’s Day item. That’s just how things were in the ’70s and ’80s in little ol’ Western Maryland.

Now, let me take a rare and special moment to totally sing some praises to one of my mom’s recipes. Her corned beef was definitely the freaking best. And, sadly, this is certainly not something I am willing to admit to with many of her other recipes. But you know what? Her corned beef recipe was and is so dang good that even B.O.B. Bob gets a bit irritated when I feel the need to veer away from her original recipe and experiment. He doesn’t seem to understand my need to mess with my mom’s corned beef perfection.

Thankfully, with this crockpot corned beef recipe, B.O.B. Bob totally shut his mouth after shoveling in a few bites and quit his naysaying. Yup, this stout and onion gravy-smothered corned beef brisket totally won him over. Y’all, it’s that friggin’ good. And you know what, it’s not even all that hard to make. The corned beef simmers away in a crockpot all day and then you use the crockpot ingredients to make a creamy gravy to serve it with. This is one St. Patrick’s Day recipe you just have to try.

Ingredients:

Crockpot Corned Beef:

1 Large Sweet Yellow Onion
4 Tablespoons Unsalted Butter
1 Corned Beef Brisket
1 Teaspoon Freshly Ground Black Pepper
3 Teaspoons Whole Yellow Mustard Seeds
2 (14.9-oz.) Cans Guinness Draught Stout
2 Cups Cold Water

Stout & Onion Gravy:

Strained Crockpot Onions & Mustard Seeds
1 Tablespoon Unsalted Butter
1/4 Cup All-Purpose Flour
1 Cup Reserved Crockpot Cooking Liquid
1 Cup Heavy Cream
1 Tablespoon Cream Style Horseradish
1/4 Teaspoon Freshly Ground Black Pepper

Directions:

Crockpot Corned Beef:

Peel the onion, slice off the ends, and then slice the onion in half. Slice each half of the onion into thin slices and then spread the slices in the bottom of a crockpot.
Slice the butter into small pats and scatter them over the sliced onion in the crockpot.
Place the corned beef, fat-side facing up, on top of the butter-topped onions.
Sprinkle the black pepper and mustard seeds over the top of the corned beef.
Pour the stout and water over the corned beef.
Cook for at least 8 hours on low heat.
Carefully remove the corned beef from the crockpot and place it onto a plate. Cover the corned beef and set it aside.

Stout & Onion Gravy:

Pour the crockpot liquid through a fine-mesh strainer. Reserve at least 1 cup of the cooking liquid.
Place the strained onions and mustard seeds into a sauté pan over medium heat with the butter.
When the butter is melted, sprinkle the onion mixture with the flour. Cook for 3 minutes, stirring constantly.
Slowly add the reserved cooking liquid to the flour and onion mixture, stirring constantly until smooth.
Slowly add the heavy cream, stirring constantly until smooth.
Stir in the horseradish and black pepper.
Cook the gravy until it thickens, stirring constantly.
Use a fork or knife to skim the fat off of the top of the corned beef brisket and discard it. Slice the corned beef against the grain and serve it topped with the stout and onion gravy.

Suggestions:

Most corned beef briskets come with a seasoning packet. I have never been a huge fan of this seasoning packet and with this recipe, you definitely won’t need it.
Make sure to reserve at least 1 cup of the crockpot cooking liquid to make the gravy. You may want to save a little extra, just in case your gravy is too thick and needs to be thinned out more.
If you want to make a lighter gravy, you can replace the heavy cream with whole milk or half and half.
If you like horseradish, you can add more to the gravy. Some brands of horseradish are spicier than others.
Make sure to cut the corned beef diagonally against the grain. If you are not eating all of the corned beef at once, I suggest only slicing what you plan on eating. It will help ensure that the leftover corned beef stays moist.

Improvements:

Add several cloves of whole garlic to the crockpot.
Use mustard in the gravy instead of horseradish.
Add a few ribs of chopped celery to the crockpot along with the onions.
Serve this corned beef with these Boiled Crusted Potatoes or this Zesty Oven-Roasted Cabbage.
CLICK HERE to see our many other great Multicooker Monday recipes.

Yum

Crockpot Corned Beef with Stout & Onion Gravy

Ingredients:

Crockpot Corned Beef:

1 Large Sweet Yellow Onion
4 Tablespoons Unsalted Butter
1 Corned Beef Brisket
1 Teaspoon Freshly Ground Black Pepper
3 Teaspoons Whole Yellow Mustard Seeds
2 (14.9-oz.) Cans Guinness Draught Stout
2 Cups Cold Water

Stout & Onion Gravy:

Strained Crockpot Onions & Mustard Seeds
1 Tablespoon Unsalted Butter
1/4 Cup All-Purpose Flour
1 Cup Reserved Crockpot Cooking Liquid
1 Cup Heavy Cream
1 Tablespoon Cream Style Horseradish
1/4 Teaspoon Freshly Ground Black Pepper

Directions:

Crockpot Corned Beef:

Peel the onion, slice off the ends, and then slice the onion in half. Slice each half of the onion into thin slices and then spread the slices in the bottom of a crockpot.
Slice the butter into small pats and scatter them over the sliced onion in the crockpot.
Place the corned beef, fat-side facing up, on top of the butter-topped onions.
Sprinkle the black pepper and mustard seeds over the top of the corned beef.
Pour the stout and water over the corned beef.
Cook for at least 8 hours on low heat.
Carefully remove the corned beef from the crockpot and place it onto a plate. Cover the corned beef and set it aside.

Stout & Onion Gravy:

Pour the crockpot liquid through a fine-mesh strainer. Reserve at least 1 cup of the cooking liquid.
Place the strained onions and mustard seeds into a sauté pan over medium heat with the butter.
When the butter is melted, sprinkle the onion mixture with the flour. Cook for 3 minutes, stirring constantly.
Slowly add the reserved cooking liquid to the flour and onion mixture, stirring constantly until smooth.
Slowly add the heavy cream, stirring constantly until smooth.
Stir in the horseradish and black pepper.
Cook the gravy until it thickens, stirring constantly.
Use a fork or knife to skim the fat off of the top of the corned beef brisket and discard it. Slice the corned beef against the grain and serve it topped with the stout and onion gravy.

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