Slow Cooker Corned Beef and Cabbage
This slow cooker corned beef creates tender, fall-apart chunks of beef thanks to braising in beer and vegetables for an unbelievably easy one-pot dinner.
Dovetailing Tip: Reserve enough leftover Corned Beef to make Rueban Sandwiches on day 5. You will need about 1/2 cup per sandwich.
|3||carrots, peeled and cut into 3-inch pieces|
|1||yellow onion, peeled and quartered|
|1/2 pound||small potato, halved|
|1||corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice|
|2||8 oz beers, I prefer ale or lagers|
|6 sprigs||fresh thyme|
|1/2 head||savoy cabbage, cut into 11/2-inch wedges|
|1/2 cup||sour cream|
|3 to 4 tablespoons||prepared horseradish to taste|
In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice. Pour the beers over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours or 10-12 hours on low.
Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1 1/2 to 2 hours on low).
Meanwhile, mix the sour cream and horseradish together. Thinly slice the corned beef against the grain and serve with the vegetables and cooking liquid with the horseradish sauce.