Slow Cooker Corned Beef And Cabbage
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 large
Onion (cut into 1/2-inch wedges)2 tbsps
Pickling Spice1 cup
Sour Cream1 cup
Prepared Horseradish2 tbsps
Grain Mustard (whole-)3 tbsps
Unsalted ButterDirections:
1
Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker
2
Put the brisket on top of the vegetables and add the beer and pickling spice
3
Add enough water to just cover the brisket
4
Cover and cook on low until the meat and vegetables are tender, about 8 hours
5
Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more
6
Whisk together the sour cream, horseradish and mustard in a small bowl
7
Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl
8
Remove the meat and let rest
9
Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste
10
Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using