Slow Cooker Corned Beef and Cabbage

By caligma

Recipe courtesy Suki Hertz

Ingredients

• 2 stalks celery, halved
• 4 carrots
• 1 medium onion, cut in 4 wedges
• 4 to 6 red potatoes, quartered
• 1 4-pound corned beef brisket
• 12-ounce bottle stout or dark ale
• 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
• 1 medium head cabbage, cut into 6 wedges
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1/4 cup drained prepared horseradish
• dash hot sauce
• salt and pepper to tast

Details

Servings 4
Preparation time 15mins
Cooking time 555mins
Adapted from foodnetwork.com

Preparation

Step 1

For serving: grainy mustard and horseradish sauce, recipe below

Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices 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. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.

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

Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.