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Sarah's Corned Beef and Cabbage

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PREP TIME
25 min
COOKING TIME
450 min
TOTAL TIME
475 min
SERVINGS
8 servings
Dinner Irish
Sarah's Corned Beef and Cabbage
Ingredients
  • 1 (4 pound) lean raw corned beef brisket
  • 3 tablespoons pickling spice
  • 2 stalks celery, cut into halves
  • 1 pound carrots, cut into 4-inch pieces
  • 1 1/4 pounds red potatoes, quartered
  • 1 onion, sliced
  • 1 head Savoy cabbage, cut into 6 wedges
  • 1 (12 fluid ounce) can or bottle Irish stout beer
  • hot water, as needed
  • 1/3 cup grated horseradish, drained
  • 1/3 cup sour cream
Instructions
1
Begin by placing the corned beef at the base of a large, slow-cooking device.
2
Sprinkle the pickling spice evenly over the corned beef.
3
Layer the vegetables - specifically, celery, carrots, potatoes, and onion - in a specific order on top of the corned beef.
4
Pour the stout beer into the slow-cooking device. Add enough boiling water to cover the corned beef by at least 1 inch.
5
Cook on High for an extended period, typically 7 to 8 hours, until the corned beef reaches your preferred level of tenderness.
6
Transfer the corned beef and vegetables to a large, serving bowl; cover with aluminum foil to maintain warmth.
7
Remove 1 cup of the liquid from the slow-cooking device; pour it into a small pot over medium heat. Cook the remaining liquid until its volume is reduced by approximately half, about 10 minutes. Transfer the reduced liquid to a small bowl; mix in the horseradish and sour cream to create a sauce.
8
Submerge the cabbage wedges in the remaining liquid from the slow-cooking device; cook until the cabbage becomes tender yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a serving platter. Ladle the remaining liquid from the slow-cooking device into another bowl.
9
Slice the corned beef across its grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and remaining liquid from the slow-cooking device.