Every year Chris and I make corned beef and cabbage in our slow cooker for St. Patrick’s Day. We don’t really celebrate the holiday per say, but we find it as a good excuse to make this super yummy meal and drink beer 🙂 Here’s the recipe we used last year, it’s REALLY really good.
Slow Cooker Corned Beef & Cabbage
Recipe from foodnetwork.com
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
Directions:For serving: horseradish sauce recipe 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 vegetables. Add the bottle of stout, spices and enough water to just cover 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 a dash of hot sauce.
Mmmm, my mouth is watering just thinking about it! What we’ve made in the past even looks better than the photo, but unfortunately I don’t think I’ve ever taken a photo of ours. Plus, it’s cooked in beer. Nom.