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Ale-Braised Corned Beef, Brussels Sprouts, and Carrots

Ale-Braised Corned Beef, Brussels Sprouts, and Carrots
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2010

Nutritional Information

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

Quick Tip

Corned beef brisket is sold in the supermarket meat case and is uncooked, making it different from the cooked corned beef at the deli counter. The brisket often comes with a packet of spices; those without one have already been cured by the producer. This recipe makes leftovers.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.