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By: Simply Creative Chef Rob Scott


Ingredients:                                                                                                    Yields 8 servings


1 ½ pounds small redskin potatoes, halved

4 carrots, cut into 2 inch pieces

1 large onion, cut into ½ inch wedges

2 stalks celery, peeled and cut into 2 inch pieces

2-3 sprigs fresh thyme

1 4 pound piece corned beef brisket, rinsed

12 ounces stout beer

2 tablespoons pickling spice

½ small head green cabbage, core intact and cut into thick wedges

½ cup sour cream

¼ cup prepared horseradish

2 tablespoons whole-grain mustard

3 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

½ cup loosely packed parsley leaves, chopped




Layer the potatoes, carrots, onions, celery, and thyme in the insert of a 6-quart slow cooker

Put the brisket on top of the vegetables and add the beer and pickling spice

Add enough water to just cover the brisket

Cover and cook on low until the meat and vegetables are tender, about 8 hours

Arrange the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl

Remove the meat and let rest

Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste

Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth

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