Corned Beef & Cabbage (Slow Cooker)

1 corned beef brisket (3 to 4 lb.)
6 “quartered” gold potatoes
4 “unpeeled” carrots (cut into 2-3 inch sections)
2 stalks celery (cut into 2-3 inch sections)
1 medium cabbage head (cut into 6 wedges)
1 medium onion (cut into 4 wedges)
2 bottles or cans (24 oz.) dark ale or stout beer (Guinness preferred)

1 tablespoon corned beef spices or pickling spices

Horseradish Sauce:

½ cup heavy cream
¼ cup “prepared” horseradish
¼ cup “light” sour cream
Hot sauce to taste
Kosher salt to taste (Fleur de Sel preferred)
Fresh ground pepper to taste
Spicy or grainy mustard of choice for serving

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.

Diva Tips:

• Red potatoes also are a good substitute for this dish.
• How long to cook the cabbage is a personal preference. I like it a little firm and crunchy, so I watch it and not let it cook too long.