This chili con queso dip is a fiery concoction of easily accessible ingredients with a spicy Mexican influence.
| Prep Time: | 25 mins |
| Cook Time: | 7 hrs 30 mins |
| Total Time: | 7 hrs 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (4 pound) lean raw corned beef brisket
- 3 tablespoons pickling spice
- 2 stalks celery, cut into halves
- 1 pound carrots, cut into 4-inch pieces
- 1 ¼ pounds red potatoes, quartered
- 1 onion, sliced
- 1 head Savoy cabbage, cut into 6 wedges
- 1 (12 fluid ounce) can or bottle Irish stout beer
- hot water, as needed
- ⅓ cup grated horseradish, drained
- ⅓ cup sour cream
Instructions
- Place the corned beef into the bottom of a large slow cooker.
- 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.
Nutrition Facts
| Calories | 608 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 7 g |
| Protein | 39 g |
| Saturated Fat | 12 g |
| Sodium | 2918 mg |
| Sugars | 7 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
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!
Very good. If it ani’t broke, no need to fix!
Simply divine! One of my very favorites.
very good
Fabulous but I did cook with regular cabbage!
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.
This is great the beer and horseradish adds a nice tang it was a hit
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.
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.
Great, easy recipe. The corned beef was so tender and juicy.
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.
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!
looks easy and we are having a big dinner Wed.