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Foodie Friday: Ale Braised Corned Beef with Carrots and Brussel Sprouts

Today’s recipe is a whole meal that cooks in the crock pot. Recipes I love include a few qualities: 1) one or very few pots, 2) require little work, 3) a whole meal in-and-of themselves. This is all three.

I first tried this recipe a few months ago and have been meaning to make it again. This morning before work I spent 10 minutes making dinner. Isn’t it the best feeling knowing that dinner is totally taken care of? I love it. It makes the rest of the day just a little bit more stress-free.

Ale-Braised Corned Beef with Carrots and Brussel Sprouts

  • 1 3 lb corned beef brisket (with spice packet, if included)
  • 1 lb carrots, peeled and cut into 1-3″ lengths
  • 1 12oz bottle amber ale (Today I’m trying Abita Christmas Ale and cannot wait to taste it!)
  • 3/4 lb Brussels sprouts
  • 1/2 cup sour cream
  • 2 tablespoons whole grain mustard
  • 1 tablespoon tarragon (the original recipe calls for fresh, but I use dried)

In your slow cooker put the corned beef, spice packet (if included), ale, and carrots. Cook on low for 7-8 hours or on high for 4-5 hours.

Ten minutes before serving thinly slice your Brussels sprouts… or put them in the food processor with the slicer attachment.

Remove the corned beef from the crock pot and put in your brussel sprouts. You want to cook them for about 10 minutes until they are tender. While that’s happening slice your beef. The original recipe shows the beef sliced pretty thin, but we like ours cut into chunks like stew meat. It naturally falls apart this way anyways.

In a small bowl mix your sour cream, mustard and tarragon.

Serve in a bowl your meat, brussel sprouts and carrots with a nice dollop of the sour cream/mustard mix on top. Enjoy with a nice ale curled up on the couch with your honey.

Original recipe.


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