Corned Beef and Cabbage

A corned beef and cabbage recipe with a dark beer twist.

March 5, 2012

Dark beer is the twist in this old favorite. Serve with grainy mustard or horseradish and rye bread.

Serves: 8
Prep: 15 min
Cook: 8 hr 0 min
Total: 8 hr 25 min


  • 1 1/4 lb sm red-skinned potatoes, halved
  • 3 medium carrots, peeled and cut into 2" pieces
  • 2 cloves garlic
  • 1 tbsp brown sugar
  • 1 bay leaf
  • 3 lb corned beef brisket
  • 3 cups water
  • 1 bottle (12 oz) dark beer
  • 1 small green cabbage, cut into 8 wedges

1. Combine potatoes, carrots, garlic, sugar, and bay leaf in large slow cooker. Put brisket on top of vegetables and add water and beer. Cover and cook on low 8 to 10 hours. Add cabbage for last 1 1/2 hours.
2. Remove beef fro slow cooker. Let rest, loosely covered, 5 to 10 minutes before slicing. Remove and discard bay leaf. Remove vegetables with slotted spoon and serve with corned beef.

Nutritional facts per serving
Calories     443.8 cal
Fat     25.6 g
Saturated fat     8.1 g
Cholesterol     91.9 mg
Sodium     2110.8 mg
Carbohydrates     22.4 g
Total sugars     6.3 g
Dietary fiber     4.1 g
Protein     27.9 g


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