Ingredients

The following ingredients have 4 Servings
  • 4 carrots (peeled and cut into 2-inch pieces)
  • 2 stalks celery (cut half crosswise)
  • 1 medium onion (quartered)
  • 5-6 red potatoes (quartered)
  • 1 bay leaf
  • 1 4-pound corned beef brisket (I like the flat-cut)
  • 1 pint bottle of Guinness stout (or any stout )
  • 1 Tablespoon corned beef spices or pickling spices (often the corned beef comes with a packet)
  • 1 cup water + more as needed
  • 1/4 cup brown sugar
  • 1/4 teaspoon red pepper flakes
  • 1 medium head cabbage
  • Whole grain mustard
  • Ketchup
  • Horseradish

Instruction

  • In the bottom of your large slow-cooker put the carrots, celery, onion, potatoes and bay leaf.
  • Rinse the corned beef and place it on top of the vegetables, fat side up.
  • Pour the bottle of stout over the mixture.
  • Mix the brown sugar and red pepper flakes into the 1 cup of water and add to the corned beef.  Then add the corned beef spices. 
  • Put in enough water to cover the vegetables by at least one inch. 
  • Cover the slow-cooker and turn to LOW.
  • Cook for 8 to 9 hours.
  • When the meat is tender, remove the meat and vegetables and cover with foil to keep warm.
  • Cut the cabbage into 6 wedges and add to the liquid in the pot.
  • Turn the heat to HIGH and cook until cabbage is crisp/tender, about 25-30 minutes.
  • Slice the meat across the grain and serve with the vegetables, whole grain mustard, ketchup and horseradish.
  • You can also serve with the extra cooking liquid.