Passed down through generations, this robust corned beef and cabbage recipe is requested often in our house. The Irish stout adds excellent richness to the corned beef. Just throw the ingredients together in the slow cooker and let them simmer until delicious! —Karin Brodbeck, Red Hook, New York
Guinness Corned Beef and Cabbage
Guinness Corned Beef and Cabbage
Prep Time
20 min
Cook Time
8 hours
Yield
9 servings
Ingredients
- 2 pounds red potatoes, quartered
- 1 pound carrots, cut into 3-inch pieces
- 2 celery ribs, cut into 3-inch pieces
- 1 small onion, quartered
- 1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
- 8 whole cloves
- 6 whole peppercorns
- 1 bay leaf
- 1 bottle (12 ounces) Guinness stout or reduced-sodium beef broth
- 1/2 small head cabbage, thinly sliced
- Prepared horseradish
Directions
- In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use).
- Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top.
- Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag.
- Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.
Nutrition Facts
3 ounces cooked beef with 3/4 cup vegetables (calculated without horseradish): 374 calories, 20 g fat (7 g saturated fat), 104 mg cholesterol, 1256 mg sodium, 25 g carbohydrate (5 g sugars, 4 g fiber), 22 g protein.
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