My husband makes this and it is sooooooooo good! I had never had corned beef and cabbage till I met him, and I am so thankful he makes this! And the best part, is that it cooks in a slow cooker. Easy!
Slow Cooker Corned Beef and Cabbage
2 stalks celery, halved
1 medium onion, cut in 4 wedges
4 to 6 red potatoes, quartered
(1) 4-pound corned beef brisket
12 ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket
1 medium head cabbage, cut into 6 wedges
~To be served with mustard and horseradish sauce. Recipe is below.
Place celery, carrots, onion, and potatoes in the bottom of a large slow cooker or crock pot. Rinse the corned beef brisket and place over the vegetables. Add the bottle of stout, spices and enough water to cover just the meat. Cover and cook on LOW for eight to nine hours.
Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy. 20 to 30 minutes.
Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
Creamy Horseradish Sauce
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup drained prepared horseradish
dash hot sauce
salt and pepper to taste
Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and dash of hot sauce.
**From the Food Network