Thursday, March 17, 2011

If You're Lucky Enough to be Irish...You're Lucky Enough!

Top o' the mornin' to ya, my li'l leprechauns! May the road rise up to meet you...and may that road lead you to good food, good friends, and good wine!

Although today's recipe is a slow cooker, it may be a wee bit too late to make for tonight's festivities. But, then again, who says you can't enjoy this delicious emerald of a dish the other 364 days of the year?

Ale-Braised Corbed Beef and Brussel Sprouts

- 1 3lb piece of corned beef brisket (with spice packet included)
- 1lb carrots, peeled and cut into 3 inch lengths
- 1 12 ounce bottle amber ale
- 3/4lb brussels sprouts
- 1/2 cup sour cream
- 2 tbsp whole-grained mustard
- 1 tsbp fresh chopped taragon
- Spoonful of minced horseradish

In a 5-6 quart slow cooker, place the beef, contents of the spice packet, carrots, and ale. Cooke, covered, until the beef is tender: (On high for 4-5 hours, or if you're at work, cook on low for 7-8 hours.) Ten minutes before serving, thinly slice the brussels sprouts. (This is easiest to do in a food processor with a slicing blade.) Transfer the beef from the slow cooker to a cutting board; if slow cooker is on the low setting, turn it to high now. Add the brussels sprouts to the carrots and liquid in the slow cooker. Cook, covered until the sprouts are tender; about 5 minutes.

Meanwhile, in a small bowl, combine the sour cream, tarragon, mustard and horseradish. Slice the beef and serve with the sauce and veggies.

Cead mile Failte!

Recipe courtesy of

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