Beer-Braised Corned Beef and Cabbage Beer-Braised Corned Beef and Cabbage

Beer-Braised Corned Beef and Cabbage 250 Image by: Beer-Braised Corned Beef and Cabbage 250 Author: Canadian Living

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: February 2011



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.

Nutritional facts Per each of 12 servings: about

  • Sodium 2080 mg
  • Protein 22 g
  • Calories 264.0
  • Total fat 16 g
  • Potassium 449 mg
  • Cholesterol 80 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g


  • Iron 23.0
  • Folate 16.0
  • Calcium 5.0
  • Vitamin A 22.0
  • Vitamin C 21.0
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Beer-Braised Corned Beef and Cabbage