Irish-Inspired Stout Slow Cooker Corned Beef and Veggies

This Irish-inspired stout slow cooker corned beef and veggies recipe is a perfect dish to celebrate St. Patrick's Day. The corned beef is tender and flavorful, cooked in a rich stout beer with a blend of delicious spices. Add in a medley of vegetables and let them soak in the savory flavors all day long. Serve with a side of creamy mustard sauce for a complete Irish feast!

Ingredients

• 2 lbs corned beef brisket
• 2 cups stout beer (such as Guinness)
• 1 cup beef broth
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon whole peppercorns
• 1 teaspoon mustard seeds
• 1 teaspoon dried thyme
• 1 teaspoon brown sugar
• 8 small red potatoes, halved
• 4 carrots, chopped into chunks
• 1 small cabbage, cut into wedges
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions

1. Rinse the corned beef brisket, then place it in the slow cooker.
2. In a mixing bowl, combine the stout beer, beef broth, onion, garlic, bay leaves, peppercorns, mustard seeds, dried thyme, and brown sugar. Mix well.
3. Pour the mixture over the corned beef in the slow cooker.
4. Cover the slow cooker and cook on low heat for 6-8 hours or until the corned beef is tender.
5. Once the corned beef is tender, remove it from the slow cooker and transfer it to a serving platter. Cover with foil to keep warm.
6. Add the halved potatoes and chopped carrots to the slow cooker. Season with salt and pepper to taste. Cook on high heat for 2-3 hours or until the vegetables are tender.
7. In the last 30 minutes of cooking, add the cabbage wedges to the slow cooker. Cover and cook until the cabbage is soft.
8. Once the vegetables are cooked, remove them from the slow cooker and arrange them around the corned beef on the serving platter.
9. Garnish with fresh parsley and serve hot with a side of creamy mustard sauce.

Interesting Facts