corned beef & cabbage
1 stalk celery, cut in half
5 carrots
1 medium onion, cut in 4 wedges
5 to 6 red potatoes, quartered
1 (4-pound) corned beef brisket
12-ounce Guinness beer
1 medium head cabbage, cut into 6 wedges


Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker. Rinse the corned beef brisket and place over vegetables. Add the Guinness and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.

Remove the meat and vegetables from the pot and cover with foil to keep warm. Add the cabbage to the liquid in the slow cooker. Increase heat to high and cook cabbage until tender, about 30-45 minutes.


Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.