Faith Middleton's Food Schmooze

Slow Cooked Corned Beef and “Cabbage” Stew

Servings

6-8 people

Servings

6-8 people

Ingredients

3pounds corned beefraw with spice packet cut into 2-inch chunks
2cups onionscut into 1-inch dice
1/2pound carrotscut into large pieces
1pound red potatoescut into 2-inch pieces
112-ounce beerGuinness, to be festive for St. Patrick’s Day, but any beer will do
1quart Brussels sproutscut in half
1/2cup whole-grain mustard
1/4cup sour cream

Instructions

Place the corned beef chunks and spices from the packet in the slow cooker. Top with diced onion, chopped carrots, and chopped red potatoes. Pour in the beer, cover, and set on low and cook for 8 hours. Then place the halved Brussels sprouts into the crock pot. Cook for an additional 30 minutes or until the sprouts are soft.
In the meantime, mix the mustard and sour cream together and set aside. Then ladle the stew from the slow cooker into bowls. Serve with the mustard sauce on the side.