Prep        15 m
Cook        4 h – 6 h
4 cups apple juice
1 can Guinness Beer (6-15 oz)
16 oz Chicken Broth
½ cup brown sugar
1 Tablespoon prepared mustard
2 (3-4 pound each) corned beef briskets with spice packets
(we used corned beef round)
20 small red or yellow Yukon potatoes, scrubbed, and cut in
halves or quarters
4 large carrots, cut into bite-sized chunks
2 large onions, cut into 8 wedges
1 head cabbage, cored and cut into large chunks

1.        Pour the apple juice into a large slow cooker or
roaster, and mix in the brown sugar and mustard, stirring
until the brown sugar has dissolved.  Mix in the beer,
chicken broth, and the contents of the spice packets (+ any
other spices you wish to add).  Lay the briskets into the
juice mixture.  Top with red/yellow potatoes, carrots, and
onions.  Make sure all of the ingredients are covered by
the liquid.  Add additional water if needed to cover
2.        Check vegetables after about 2 hours, check for
tenderness.  Transfer vegetables into another pan, cover.  
(May need to reheat before serving.)
3.        Continue to cook corned beef.  Cover and cook on
Med/Low until corned beef is very tender (160-165 degree
internal temperature) for an additional 3 to 4 hours.  
4.        Stir in the cabbage and cook during the last 1+ hr
of cooking time.  Cook until tender.
5.        Slice meat thinly across the grain, and serve with
Apple and Brown Sugar Corn Beef
by Gayle Byne
(Modified from )
Rich and Flavorful Guinness Beef Stew with Potatoes
(Look for recipe at