Corned Beef and Brussels Sprouts

I know this post is going up a few days early, but I wanted to post it prior to the big event.  Happy Saint Patrick's Day!  In honor of the occasion, I created a special recipe - corned beef and cabbage in the van using Brussels sprouts for the cabbage.  Also, this recipe calls for deli corned beef.  Go to your local grocery store deli and have them slice the meat quite thick.

Enjoy!  One piece of advice... Make this up a bit in advance.  It's one of those "the longer it sits, the better it gits" kind of recipes.  I would strongly urge you to plan on up to 9 or so hours of cooking time on the slow cooker setting of "LOW"...  The flavors mix well and the potatoes will nearly melt in your mouth!

Cooked in a 2 qt. slow cooker, you can't beat this St. Patty's day treat!



VT's Slow Cooker Corned Beef and Brussels Sprouts

12 ounce bottle of beer (I used Blue Moon and bought an extra for the cook!)
3    cloves of garlic chopped
1/4  teaspoon coarsely ground black pepper
1/4  teaspoon salt
20   Brussels sprouts with tough ends cut off
12   baby carrots
5    size B potatoes, quartered (I used three red and two yellow, each about the size of a lemon)
1/2C chopped onions
2T   olive oil (to add a little fat and flavor)
16 ounces (or more) of thick-sliced deli corned beef (3/8" inch or about 1 cm thickness)


Pour the beer into the crock pot.  Set the corned beef aside.  Add the rest of the ingredients except for the meat.  Cook on low for about 5-7 hours until the veggies are starting to get tender.  Cut the corned beef slices into 1/2" chunks and add to the veggies.  Stir, re-cover, and continue to cook on low until the veggies are tender.  I let this batch simmer for about 9 hours on "LOW" and left it on the warm setting (about 160 or so degrees) another five hours!

This recipe didn't need much extra salt.  The corned beef has plenty already.  Also, the beer added a lot of extra flavor as well.


Thanks for visiting!

Bradford, the "Van Trekker"