Ale-Braised Corned Beef, Brussels Sprouts, and Carrots

Quentin Bacon

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Serves 4| Hands-On Time: 15m | Total Time: 8hr 00m

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

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.
Ten minutes before serving, thinly slice the Brussels sprouts. (This is easiest to do in a food processor with the slicing blade.)
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.
Meanwhile, in a small bowl, combine the sour cream, mustard, and tarragon.
Slice the beef. Serve with the vegetables and sour cream sauce.

By Sara Quessenberry, March 2010

See Nutritional Information for this recipe »

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.

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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.