Ingredients

How to make it

  • 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.
  • 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.
  • Creamy Horseradish Sauce:
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1/4 cup drained prepared horseradish
  • dash hot sauce
  • salt and pepper to tast
  • 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.

Reviews & Comments 5

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • NPMarie 4 months ago
    Awww, thanks Corinne! I'll be using a smaller brisket..will the cooking time be less I wonder?

    P.S. Did you notice the recipes here on your page that need to be added to the "I Made It" group?! Thank you soooooooooo much:)
    Was this review helpful? Yes Flag
    " It was excellent "
    DetroitTokyo ate it and said...
    Nice one! I made mine very similarly but with 2 bottles of beer, tiny gold potatoes, and added the cabbage at the last hour (left out the other vegetables this time). Served with mustard too :-)
    Was this review helpful? Yes Flag
  • mrpiggy 3 years ago
    I haven't had corned beef and cabbage since I was a kid. This looks good. I grew up using mustard on mine. Thanks for posting
    Was this review helpful? Yes Flag
  • notyourmomma 3 years ago
    Wonderful!!!
    Was this review helpful? Yes Flag
  • chuckieb 3 years ago
    So going to try this Corinne. Excellent Post! Happy St. Pat's to you!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes