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Beer-Braised Corned Beef and Cabbage

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4 lb (1.8 kg) corned beef brisket
2 tbsp (30 mL) grainy mustard
2 tbsp (30 mL) pickling spice
2 leeks
2 carrots
2 parsnips
1 tbsp (15 mL) vegetable oil
2 cloves garlic, smashed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) sodium-reduced beef broth
1 bottle (12 oz/355 mL) dark beer or sodium-reduced beef broth
1/2 cabbage, thinly sliced


Rinse brisket and pat dry; place in slow cooker. Spread mustard over brisket; sprinkle with pickling spice.Cut leeks, carrots and parsnips in half lengthwise; cut into about 4-inch (10 cm) lengths.

In large skillet, heat oil over medium-high heat; cook leeks, carrots, parsnips, garlic and pinch each of the salt and pepper, stirring occasionally, until softened and caramelized, about 6 minutes. Arrange over brisket.

Add beef broth, beer, remaining salt and pepper, and enough water to cover brisket by 1 inch (2.5 cm). Cover and cook on low for 5 hours.

Add cabbage; cook until brisket is tender, about 3 hours.

Remove vegetables to serving platter and keep warm. Place brisket on cutting board and tent with foil; let stand for 3 to 5 minutes before thinly slicing across the grain. Arrange with vegetables. Strain braising liquid; drizzle 2-1/2 cups (625 mL) over brisket and vegetables.

Servings: 12

Nutritional Info

approx. per serving

  • cal264
  • pro22 g
  • total fat16 g
  • sat. fatfat 4 g
  • carb10 g
  • fibre2 g
  • chol80 mg
  • sodium
  • %RDI
  • calcium23%
  • iron22%
  • vit A21%
  • vit C16%
  • folate

Source: www.cbc.ca

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