Name: Irish Corned Beef In A Guinness Broth With Dill Horseradish Cream and Stone Ground Mustard Guinness Sauce
Prep time: 10 min
Cook time: 600 min
Total time: 610 min
Ingredients: 1 whole corned beef brisket with seasoning packet; 12 oz (or 11.2 oz) bottle of Guinness or other stout beer; 14.5 oz can beef broth; 1 small bag of baby carrots; 1 1b small yellow potatoes; 1 small head of green cabbage, wedged; 1/2 cup stone ground mustard; 2 tbsp dijon mustard; 2 tbsp cooked juices from the corned beef crock; 1/2 tsp brown sugar; 1 cup sour cream (light or regular); 2 tbsp horseradish cream; 2 dill pickles, (chopped into 1/2 inch pieces); 1 tbsp pickle juice; 1/2 tsp salt

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This corned beef is so good and so easy. Just throw everything into the crockpot and 10 hours later you have perfectly cooked corned beef and vegetables. This beef and vegetables is cooked in a Guiness broth and served with a dill pickle horseradish cream and a stone ground guiness mustard. Missouri Girl. Missouri Girl Blog.

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It’s hard to believe that March is already here!

The kids are officially on Spring break, but the weather doesn’t seem to know that Spring is just around the corner.

It’s a chilly, rainy day here in Missouri, but I really don’t mind, as it’s the perfect weather for a hearty and comforting meal.

This recipe brings back memories of my childhood as my mom would make corned beef every year around St. Patrick’s Day. I continued the tradition and it wouldn’t be St. Patrick’s Day without it.

I’ve been making this corned beef recipe that I adapted from Fine Cooking for years. It is the best corned beef you will ever taste and the sauces are not only amazing, but are the perfect compliment to the corned beef and veggies. I like to drown everything in the sauce and mix it all together!

The best part about this recipe is how simple it is to prepare. You can make the horseradish sauce the night before, put the corned beef and veggies in the crockpot before work, and then quickly make the mustard sauce just prior to serving. It is so easy and yet sooooo good.

Enjoy!

For more Missouri Girl Home recipes click HERE

corned beef, cabbage, potatoes, and carrots with a cream sauce as well as a mustard sauce

Irish Corned Beef In A Guinness Broth With Dill Horseradish Cream and Stone Ground Mustard Guinness Sauce

Melinda | Missouri Girl

This amazing corned beef and cabbage is as easy as it is delicious. The Guinness mustard sauce and dill pickle horseradish cream takes this St Patrick's Day feast to the next level.

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Prep Time 10 mins

Cook Time 10 hrs

Total Time 10 hrs 10 mins

Course Main Course

Cuisine Irish

Equipment

Slow cooker

Ingredients

Corned Beef With Guinness Broth:

1 whole corned beef brisket with seasoning packet
12 oz (or 11.2 oz) bottle of Guinness or other stout beer
14.5 oz can beef broth
1 small bag of baby carrots
1 1b small yellow potatoes
1 small head of green cabbage, wedged

Stone Ground Mustard Guinness Sauce:

1/2 cup stone ground mustard
2 tbsp dijon mustard
2 tbsp cooked juices from the corned beef crock
1/2 tsp brown sugar

Dill Pickle Horseradish Cream Sauce:

1 cup sour cream light or regular
2 tbsp horseradish cream
2 dill pickles, chopped into 1/2 inch pieces
1 tbsp pickle juice
1/2 tsp salt

Instructions

Corned Beef:

Add all of the ingredients for the corned beef, including contents of seasoning packet, into a large crock pot.
Cook on low heat for approximately 10 hours or until the corned beef is tender and falling apart.
Skim the excess fat off the corned beef if desired.

Mustard Sauce

Add all ingredients for the mustard sauce in a small bowl and mix well. Set aside.

Horseradish Cream Sauce:

Place all ingredients for the horseradish cream sauce in a small food processor and pulse until combined and the pickles are finely minced.
If you do not have a food processor, then just finely chop the dill pickles prior to mixing with the other ingredients.

Keyword Corned Beef, Irish recipes, St Patrick’s Day recipe