Sarah's Slow-Cooker Corned Beef and Cabbage

Method for Sarah's Slow-Cooker Corned Beef and Cabbage

• 1
  Place the corned beef into the bottom of a large slow cooker.
• 2
  Scatter the pickling spice over the brisket.
• 3
  Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
• 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.
• 5
  Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
• 6
  Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
• 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.
• 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.
• 9
  Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.