I make corned beef every year for Saint Patrick’s Day, so I figured it was time to type up my recipe. I don’t like pull apart roast unless its pork, so note that you can cook longer if you desire yours shredded.
Corned Beef Brisket
1 carton of beef stock, can use broth, but stock has more flavor
1can of Guinness
1/2 teaspoon of sage
Pinch of Rosemary, how ever much you desire is fine
1 teaspoon of onion powder, or onion flake, again more is fine
2T Balsamic Vinegar
2T Worcestershire Sauce
Seasoning or Garlic Salt
-In large Pan, melt butter, add in Worcestershire sauce and vinegar. Sear meat, about 1-2 minutes per side over medium heat. Place roast in crockpot. If you want cabbage in roast, add about 1/2 way through cook time.
-Add remaining ingredients, low 1 hour per pound, I flip my every hour. For fall apart meat, cook longer. Once done cooking, cut off crockpot and crack lid, I do this for 30 minutes to 1 hour. This is how I allow my roast to rest.
-Remove and slice to thickness you desire. Enjoy!