Smoky Beer-Braised Corned Beef

Served with tender cabbage, carrots and potatoes, our spice-rubbed corned beef cooks up perfectly in a beer broth flavored with liquid smoke.

Ingredients

• 1 Tbs. dried thyme
• 1 Tbs. dried sage
• 2 tsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. ground mustard
• 4 lbs. low-sodium corned beef
• 1 Tbs. olive oil
• 1 small head cabbage, cored, cut into 1″ wedges
• 1 lb. baby carrots, trimmed
• 1 lb. baby potatoes
• 2 (12 oz.) btles. stout beer, such as Guinness
• 1 Tbs. liquid smoke

Instructions

1. In bowl, combine thyme, sage, paprika, garlic powder, onion powder, ground mustard and ¼ tsp. pepper. Rub corned beef with olive oil; sprinkle with spice blend until fully coated. Place beef in bottom of 6-qt. slow cooker; top with cabbage, carrots, potatoes, beer and liquid smoke.
2. Cover; cook on low until tender and meat thermometer inserted into thickest part registers 145°F, about 8 hrs.
3. Transfer corned beef to serving platter. Surround with cooked carrots, cabbage and potatoes. Let meat stand 10 min. before slicing. Transfer braising liquid to small bowl; serve with corned beef and vegetables.