Ingredients

• 1 , 4 pound
• 3 tablespoons pickling spice
• 2 stalks celery , cut into halves
• 1 pound carrots , cut into 4-inch pieces
• 1.25 pounds red potatoes , quartered
• 1 onion , sliced
• 1 head Savoy cabbage , cut into 6 wedges
• 1 , 12 fluid ounce
• hot water , as needed
• 0.33 cups grated horseradish , drained
• 0.33 cups sour cream

Instructions

1. 1 Place the corned beef into the bottom of a large slow cooker.
2. 2 Scatter the pickling spice over the brisket.
3. 3 Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
4. 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. 5 Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
6. 6 Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
7. 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. 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. 9 Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

Nutrition per serving