Corned Beef and Sprouts
Sunday, March 13th, 2011With St. Patrick’s Day comes an abundance of corned beef and cabbage. This year you can take the Irish and American tradition and change it up a little with brussel sprouts, which give this dish a fun and unique flair. This is a great recipe where you’re able to let your slow cooker to do most of the work. So that way when you get home and before the guests arrive you only have a few minutes of work to do and then you all can sit down an enjoy a little bit of the Irish this holiday with friends and family in the comforts of your home.
Corned Beef and Sprouts
Serves: 4
Ingredients:
- 1 3-lb. piece corned beef brisket (with spice packet, if included)
- 1 lb. carrots, peeled and cut into 3 inch piecescarrots, peeled and cut into 3-inch lengths
- 1 12-ounce bottle amber ale
- 3/4 lb. Brussel sprouts
- 1/2 c. sour cream
- 2 T. whole-grain mustard
- 1 T. fresh tarragon, chopped
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
- 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
Quessenberry, , Sara. “Ale-Braised Corned Beef, Brussels Sprouts, and Carrots Recipe | Real Simple Recipes.” Real Simple – Recipes, Organizing, Beauty, Fashion, Holidays. Web. 11 Mar. 2011. <http://www.realsimple.com/food-recipes/browse-all-recipes/ale-braised-corned-beef-recipe-00000000029794/index.html>.