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.