Sarah's Slow-Cooker Corned Beef and Cabbage

Make your Saint Patrick's Day celebration complete with a full meal made in the slow cooker. It even has the beer already in it!

• Preparation Time: 25 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 25 mins
• Calories: 608 Calories

Ingredients

• ⅓ cup sour cream
• 1 onion, sliced
• 1 (12 fluid ounce) can or bottle Irish stout beer
• 3 tablespoons pickling spice
• 1 (4 pound) lean raw corned beef brisket
• 2 stalks celery, cut into halves
• 1 pound carrots, cut into 4-inch pieces
• 1 ¼ pounds red potatoes, quartered
• 1 head Savoy cabbage, cut into 6 wedges
• hot water, as needed
• ⅓ cup grated horseradish, drained

Recipe Instructions

Step 1

Place the corned beef into the bottom of a large slow cooker.

Step 2

Scatter the pickling spice over the brisket.

Step 3

Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.

Step 4

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.

Step 5

Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.

Step 6

Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.

Step 7

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.

Step 8

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.

Step 9

Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.