Ale-Braised Corned Beef, Brussels Sprouts, and Carrots

Ale-Braised Corned Beef, Brussels Sprouts, and Carrots
 Quentin Bacon 
Thinly sliced Brussels sprouts make a more elegant substitution for heartier, earthier cabbage.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
480
minutes

Ingredients

1
3-pound piece corned beef brisket (with spice packet, if included)
1
pound
carrots, peeled and cut into 3-inch lengths
1
12-ounce bottle amber ale
3/4
pound
Brussels sprouts
1/2
cup
sour cream
2
tablespoons
whole-grain mustard
1
tablespoon
chopped fresh tarragon

Directions

  1. In a 5- to 6-quart slow cooker, place the beef, the contents of the spice packet (if included), carrots, and ale. Cook, covered, until the beef is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
  2. Ten minutes before serving, thinly slice the Brussels sprouts. (This is easiest to do in a food processor with the slicing blade.)
  3. Transfer the beef from the slow cooker to a cutting board; if the slow cooker is on the low setting, turn it to high. Add the Brussels sprouts to the carrots and liquid in the slow cooker. Cook, covered, until the Brussels sprouts are tender, 4 to 6 minutes.
  4. Meanwhile, in a small bowl, combine the sour cream, mustard, and tarragon.
  5. Slice the beef. Serve with the vegetables and sour cream sauce.
Sara Quessenberry
March 2010

Nutritional Information

  • Per Serving
  • Calories 512
  • Fat 31 g
  • Sat Fat 12 g
  • Cholesterol 152 mg
  • Sodium 1,729 mg
  • Protein 30 g
  • Carbohydrate 22 g
  • Sugar 7 g
  • Fiber 6 g
  • Iron 4 mg
  • Calcium 99 mg
What does this mean? See Nutrition 101.