An Irish classic. Great for St. Paddy's Day!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the corned beef into the bottom of a large slow cooker.

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  • Scatter the pickling spice over the brisket.

  • Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.

  • Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.

  • Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.

  • Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.

  • Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.

  • Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.

  • Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

608 calories; 39.1 g protein; 29.8 g carbohydrates; 129.5 mg cholesterol; 2918.4 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/18/2012
I would add the potatoes, carrots and celery after 4 - 5 hours of cooking time - they were overdone. The sauce of horseradish/sour cream added a great touch. Read More
(30)

Most helpful critical review

Rating: 2 stars
04/04/2012
The only exception to this recipe I made was to cook 8 hours at Low, instead of High. The meat was done perfectly and the vegetables were cooked wonderfully- not too mushy at all. But I didn't need a recipe to cook a hunk of meat and some veggies. I was looking for flavor-- and I got it; too much! I was skeptical of 3 tablespoons of pickling spice, but went ahead with it. Big mistake. Everything was overpowered by the very strong flavor of the McCormick's brand pickling spice. I also felt like the use of a stout was a waste. I've cooked corned beef and cabbage before without the stout, and I didn't find it to add anything to this dish. The flavor of the beer was completely cooked out. Finally, I found the texture of the Savoy cabbage to be unpleasant. I definitely would have preferred plain old green cabbage. The one redeeming quality in this recipe is the sauce, which is pretty good, but really not anything too unique. I will never use this recipe again, and would not recommend it. Read More
(41)
21 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
04/04/2012
The only exception to this recipe I made was to cook 8 hours at Low, instead of High. The meat was done perfectly and the vegetables were cooked wonderfully- not too mushy at all. But I didn't need a recipe to cook a hunk of meat and some veggies. I was looking for flavor-- and I got it; too much! I was skeptical of 3 tablespoons of pickling spice, but went ahead with it. Big mistake. Everything was overpowered by the very strong flavor of the McCormick's brand pickling spice. I also felt like the use of a stout was a waste. I've cooked corned beef and cabbage before without the stout, and I didn't find it to add anything to this dish. The flavor of the beer was completely cooked out. Finally, I found the texture of the Savoy cabbage to be unpleasant. I definitely would have preferred plain old green cabbage. The one redeeming quality in this recipe is the sauce, which is pretty good, but really not anything too unique. I will never use this recipe again, and would not recommend it. Read More
(41)
Rating: 5 stars
03/18/2012
I would add the potatoes, carrots and celery after 4 - 5 hours of cooking time - they were overdone. The sauce of horseradish/sour cream added a great touch. Read More
(30)
Rating: 5 stars
03/10/2012
looks easy and we are having a big dinner Wed. Read More
(20)
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Rating: 4 stars
03/17/2012
This is incredible. I have never had corned beef fall apart like this did (it's a good thing). Kind of a purist and was feeling kind of weird about a sauce on corned beef...But it was quite tasty! Read More
(8)
Rating: 3 stars
03/21/2013
The meat was very good but beer gave an odd taste to the veggies. Two of my family commented (and only tasted the veggies) and I hadn't even told them I'd cooked the corned beef with stout beer. I don't plan to use this recipe next time. Read More
(4)
Rating: 5 stars
03/20/2012
Great easy recipe. The corned beef was so tender and juicy. Read More
(4)
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Rating: 5 stars
03/19/2014
This is great the beer and horseradish adds a nice tang it was a hit Read More
(2)
Rating: 4 stars
11/21/2017
I waited 3 hours to add the veggies because we like them crisp. I did not end up adding the cabbage because I wanted to try a different recipe for it on this site. The sauce was really good and I think it would be great with a plain beef roast as well. I don't typically add celery to my corned beef but I will be from now on. It absorbed the flavor of the corned beef and beer nicely. Read More
(1)
Rating: 5 stars
03/18/2019
I bought corned beef with a seasoning packet included so I didn't add extra. Couldn't find fresh horseradish so I got a jar of fresh minced horseradish. I also used regular cabbage . Other than that I followed this recipe using all the other ingredients. It turned out perfect and the horseradish sauce was incredibly tasty! Will make it again with the delicious sauce! Read More
(1)