Corned Beef & Cabbage
The traditional dish to an American St. Patrick’s Day dinner, here we have the corned beef and cabbage. I frown on the crock pot for nearly every recipe, but this one is better in the slow cooker. The only thing better than this corned beef and cabbage is the chase of a French stag over a cabbage field.
- 2 stalks celery, halved
- 4 carrots
- 1 medium onion, cut into1″ chunks
- 4-6 red potatoes, quartered
- 1 4-lb. corned beef brisket
- 12-ounce bottle stout or dark ale
- 1 T. corned beef spices or pickling spices (or spices that come with the brisket)
- 1 medium head cabbage, cut into 1″ chunks
For serving: grainy mustard and 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 c. whipping cream
- 1/4 c. sour cream
- 1/4 c. drained prepared horseradish
- dash sugar
- 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.