Slow Cooker
Corned Beef &
Cabbage

Here is the recipe I use. I hope you enjoy it as much as my family and I do.

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Ingredients:

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• 4 large carrots cut into about 2-inch pieces  (or you can use a small bag of baby carrots, which is what I usually do. Remember, quick and easy is my motto!)

• 1 1/2 pounds small redskin potatoes, halved

• 1 onion, peeled and cut into bite-sized pieces

• 12 ounces stout beer

• 1 (4 pound) corned beef brisket with spice packet

• 4 cups chicken stock (or enough to just cover the brisket

• 1/2 head cabbage, coarsely chopped

• 1 tablespoon unsalted butter

• Kosher salt and freshly ground black pepper

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Corned beef cream sauce:

• 1/2 cup sour cream

• 1 tablespoon of spicy horseradish cream (add more at your desire)

• 2 tablespoons whole-grain mustard

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Instructions:

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1. Place the onions in the bottom of a slow cooker, place the brisket (fat side up) on top of onions. Pour the beer over the brisket. Then pour the chicken stock until it just covers the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.

2. After three hours, add the carrots and potatoes. Continue to cook the brisket for another four hours.

3. Then add in the cabbage and cook for 1 more hour. (Total of 8 hours)

4. While brisket is cooking, whisk together the sour cream, horseradish, and mustard in a small bowl. Refrigerate until ready to use.

5. Remove the cabbage and vegetables and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like.)

6. Slice the corned beef against the grain and serve with the vegetables, horseradish sauce, and broth if using.