An Irish classic. Great for St. Paddy's Day!
Ingredients
- lean raw corned beef brisket: 1 piece (4 pound)
- pickling spice: 3 Tbsp
- stalks celery, cut into halves: 2 piece
- carrots, cut into 4-inch pieces: 1 pound
- ¼ pounds red potatoes, quartered: 1 piece
- onion: 1 piece (sliced)
- head Savoy cabbage, cut into 6 wedges: 1 piece
- Irish stout beer: 1 bottle (12 fluid ounce bottle)
- hot water, as needed:
- horseradish: 0.33333 cup (drained, grated)
- sour cream: 0.33333 cup
Metric Conversion
Stages of cooking
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Place the corned beef into the bottom of a large slow cooker.
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Scatter the pickling spice over the brisket.
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Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
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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.
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Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
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Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
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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.
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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.
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Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.
