17 Mar Corned Beef & Cabbage (Slow Cooker)
|Serves 4 to 6|
1 corned beef brisket (3 to 4 lb.)
1 tablespoon corned beef spices or pickling spices
½ cup heavy cream
|Place potatoes, onion, carrots, and celery in the slow cooker. Add the corned beef on top. Pour in the beer and add spices. The goal is to cover the meat with fluid. If necessary, add a little water, too.|
Allow the beef to cook (on low) until it is incredibly tender (approximately 8 to 9 hours). Then, on a platter, place everything from the cooker and cover with foil. Save the broth and leave it in the cooker.
Prepare the Cabbage: Quarter or half the cabbage and place it (or the amount desired) in the cooker. Cover the cooker, and turn the heat to high. Allow the cabbage to cook until it is soft but still a little firm, approximately 20 to 30 minutes.
Prepare the Sauce: The heavy cream should be whipped into soft peaks before folding in the sour cream. Also, fold in the horseradish, hot sauce, and salt/pepper to taste.
The brisket should be sliced across the grain before serving with the vegetables and sauce. On the side, have your choice of spicy or grainy mustard.