Sarah's Slow-Cooker Corned Beef and Cabbage

"An Irish classic. Great for St. Paddy's Day!"
Sarah's Slow-Cooker Corned Beef and Cabbage Sarah's Slow-Cooker Corned Beef and Cabbage
Sarah's Slow-Cooker Corned Beef and Cabbage Sarah's Slow-Cooker Corned Beef and Cabbage
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  • Serves
    8
  • Prep
    15 m
  • Cook
    7 h 20 m
  • Ready In
    7 h 35 m
  • Difficulty
  • Nutritions

Method for Sarah's Slow-Cooker Corned Beef and Cabbage

  • 1
    Place the corned beef into the bottom of a large slow cooker.
  • 2
    Scatter the pickling spice over the brisket.
  • 3
    Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
  • 4
    Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
  • 5
    Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
  • 6
    Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
  • 7
    Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
  • 8
    Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
  • 9
    Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

Ingredients

  • 1 (4 pound) lean raw corned beef brisket
  • 3 tablespoons pickling spice
  • 2 stalks celery, cut into halves
  • 1 pound carrots, cut into 4-inch pieces
  • 1 1/4 pounds red potatoes, quartered
  • 1 onion, sliced
  • 1 head Savoy cabbage, cut into 6 wedges
  • 1 (12 fluid ounce) can or bottle Irish stout beer
  • hot water, as needed
  • 1/3 cup grated horseradish, drained
  • 1/3 cup sour cream
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A source: Allrecipes.com

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