Ingredients Jump to Instructions ↓

  1. 2 stalks celery, halved

  2. 4 carrots

  3. 1 medium onion, cut in

  4. 4 wedges

  5. 4 to 6 red potatoes , quartered

  6. 1 4-pound corned beef brisket

  7. 12-ounce bottle stout or dark ale

  8. 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)

  9. 1 medium head cabbage, cut into 6 wedges

  10. 1/2 cup heavy cream

  11. 1/4 cup sour cream

  12. 1/4 cup drained prepared horseradish

  13. dash hot sauce

  14. salt and pepper to tast

Instructions Jump to Ingredients ↑

  1. For serving: grainy mustard and horseradish sauce, recipe below Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.

  2. Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.

  3. Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.

  4. Whip cream to soft peaks and then fold in sour cream and horseradish , to taste. Season with salt, pepper and a dash of hot sauce.


Send feedback