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Sarah's Slow-Cooker Corned Beef and Cabbage
Sarah's Slow-Cooker Corned Beef and Cabbage
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Prep Time:
25 minutes
Cook Time:
450 minutes
Total Time:
475 minutes
Celebrate St. Patrick's Day with a complete slow cooker meal infused with beer!
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
  • 1.25 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
  • 0.33333334326744 cup grated horseradish, drained
  • 0.33333334326744 cup sour cream
Instructions:
  • Place the corned beef at the bottom of a large slow cooker.
  • Sprinkle the pickling spice evenly on the brisket.
  • Place the celery, carrots, potatoes, and onion in layers on top of the brisket.
  • Carefully pour the rich stout beer into the slow cooker, then add hot water until the brisket is submerged by at least 1 inch.
  • Slow cook the brisket on High for 7 to 8 hours until it reaches the desired consistency.
  • Transfer the brisket and vegetables from the slow cooker to a large bowl and cover with aluminum foil to keep warm.
  • Transfer 1 cup of liquid from the slow cooker into a small pot over medium heat. Cook until the volume is reduced by half, about 10 minutes. Combine the reduced liquid with horseradish and sour cream to make a delicious sauce in a small bowl.
  • Place cabbage wedges in the flavorful liquid left in the slow cooker and simmer until tender yet slightly crunchy, for about 20 to 30 minutes. Transfer the cooked cabbage to a serving platter and pour the remaining liquid from the slow cooker into a separate bowl.
  • Carve the tender brisket against the grain and present with the flavorful vegetable blend, crisp cabbage, zesty horseradish sauce, and savory juices from the slow cooker.

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