Yield: 6 servings
Prep Time: 25 min
Cook Time: 8 hours
2 cups Guinness Stout
1 cup water
1 large onion, cut into large pieces
3 large carrots, peeled and cut into chunks
2 celery stalks, cut into large chunks
1/2 cup packed brown sugar
1/4 cup tomato paste
1/4 cup chopped fresh dill
One 14.5- ounce can low-sodium beef broth
6 black peppercorns
2 whole cloves
3 pound cured corned beef brisket, trimmed
1 head cabbage, cut into wedges
1. Combine all ingredients (except beef and cabbage) in a large slow cooker, stirring until well- blended; top with the beef.
2. Cover the crock pot and cook on high for 8 hours (or on low for 11 hours) or until beef is tender. Place the cabbage wedges into the slow cooker 1 1/2 hours before cooking time ends. Remove cabbage wedges and place into a serving bowl. Remove beef to a cutting board, and cut across the grain into thin slices.
3. Discard broth (or strain it and make a gravy out of it); serve the beef with whole- grain mustard and wedges of cabbage.
Source: RecipeGirl.com (adapted from Cooking Light)