Slow-Cooker Corned Beef and Cabbage

01Method

1. 1

   Lay the corned beef brisket flat along the bottom of a large slow cooker.

2. 2

   Sprinkle the pickling spice evenly over the top of the brisket.

3. 3

   Arrange the celery, carrots, potatoes, and onion in layers over the meat.

4. 4

   Pour in the stout beer, then add hot water until the brisket is submerged by at least 1 inch.

5. 5

   Set the slow cooker to High and cook until the brisket reaches your desired tenderness, 7 to 8 hours.

6. 6

   Transfer the brisket and vegetables to a large bowl and tent with aluminum foil to keep warm.

7. 7

   Ladle out about 1 cup of cooking liquid into a small saucepan over medium heat. Reduce the liquid by roughly half, approximately 10 minutes, then pour into a bowl and whisk in the horseradish and sour cream to form a sauce.

8. 8

   Add the cabbage wedges to the remaining liquid in the slow cooker and cook until just tender but still slightly firm, 20 to 30 minutes. Remove the cabbage to a serving platter and ladle some of the remaining broth into a separate bowl.

9. 9

   Slice the brisket against the grain and serve alongside the vegetables, cabbage, broth, and horseradish cream sauce.