sarah's slow-cooker corned beef and cabbage

Ingredients

• Servings: 8
• 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 1/4 pounds red potatoes, quartered
• 1 onion, sliced
• 1 head savoy cabbage, cut into 6 wedges
• 1 (12 fluid ounce) can or bottle irish
• hot water, as needed
• 1/3 cup grated horseradish, drained
• 1/3 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs 20 mins

Ready Time: 7 hrs 35 mins


• place the corned beef into the bottom of a large slow cooker.
• scatter the pickling spice over the brisket.
• layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
• pour the into the slow cooker. add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
• cook on high until the brisket reaches the desired consistency, 7 to 8 hours.
• remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
• 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.
• 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.
• slice the brisket across the grain. serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.