Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn’t labeled, speak with the butcher about which variety your grocery store stocks.
| Level: | Easy |
| Total: | 9 hr 20 min |
| Prep: | 20 min |
| Cook: | 9 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 pounds small redskin potatoes, halved
- 4 carrots, cut into 2-inch pieces
- 1 large onion, cut into 1/2-inch wedges
- 2 stalks celery, peeled and cut into 2-inch pieces
- 2 or 3 sprigs fresh thyme
- One 4-pound piece corned beef brisket, rinsed
- 12 ounces stout beer
- 2 tablespoons pickling spice
- 1/2 small head green cabbage, core intact and cut into thick wedges
- 1/2 cup sour cream
- 1/4 cup prepared horseradish
- 2 tablespoons whole-grain mustard
- 3 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1/2 cup loosely packed parsley leaves, chopped
Instructions
- Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
- Arrange the cabbage over the brisket (it’s OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
- Whisk together the sour cream, horseradish and mustard in a small bowl.
- Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
- Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 656 |
| Total Fat | 46 g |
| Saturated Fat | 20 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 186 mg |
| Sodium | 922 mg |
Reviews
Excellent. This is my second time making it.
My first ever attempt at making corned beef. Omitted the cabbage since hubby can’t have it. Turned out well. Loved the spicy horseradish sauce.
Used a 3 pound point cut corned beef for this recipe. Dribbled a little olive oil to prevent the onions from sticking and then layered halved red potatoes on the onions. Set the beef on top and added a few more potato halves and then chunked, unpeeled carrots on top. I used a bottle of light beer and at least 3/4 bottle of water to bring the liquid level to the beef but not quite covering it. Sprinkled spice packet over the beef and carrots and then covered and cooked on high for four hours. Placed cabbage on top for the last two hours, and the beef turned out super moist. Veggies were perfect, including the onions. I did not have sour cream so used Greek yogurt instead, which my husband really liked. Corned beef was always just “meh” to him, but he enjoyed this recipe. May choose to use two bottles of light beer next time, but we are worried a stout will affect the flavor too much. Leftovers tonight! Can’t wait!
Make it every year, it is delicious.
The meat was excellent! The vegetables were waaay over cooked. I had to warn my dinner guests to watch out for cloves and allspice berries. I had a second piece of meat to try the recipe again with changes. I used a sachet for the pickling spice ( problem solved). I put the vegetables on top and they were perfectly done in 4 hours (not 8). I would do this recipe again with the changes.
Delicious! My whole family enjoyed it and I will be making this again and again!
Going to honest I think this corned beef ended up with no flavor. I followed the recipe exactly. I have used a slow cooker before but never with all the water thus suggested. Everything was tasteless. Next time I will put in the beer but no water
Delicious and easy to make
This was an easy enough recipe…I was disappointed in the lack of good smells while it was cooking. And even when I was serving it up, It didn’t have that familiar corned beef and cabbage smell. However, when I put it in my mouth, it was delicious. I couldn’t believe that something that didn’t have the good smells I was expecting could taste as good as it tasted. I would recommend this recipe for everyone. Especially if you love corned beef and cabbage!
I accidentally bought a top round instead of a brisket, already in the spices. Nevertheless, it was amazing.