Ingredients for - Sarah's Slow-Cooker Corned Beef and Cabbage
How to cook deliciously - Sarah's Slow-Cooker Corned Beef and Cabbage
1. Stage
Place the corned beef into the bottom of a large slow cooker.
2. Stage
Scatter the pickling spice over the brisket.
3. Stage
Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
4. Stage
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. Stage
Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
6. Stage
Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
7. Stage
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. Stage
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. Stage
Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.
