Traditional Irish corned beef and cabbage we had around my house.
What you need
1 pound baby potatoes halved
3 medium carrots peeled and cut into 2-inch pieces
2 stalks celery cut into 2-inch pieces
2 medium onions peeled and cut into 8 wedges each
4 cloves garlic smashed
3 sprigs fresh thyme
1 3 ½- to 4-pound corned beef brisket
2 tablespoons pickling spice
1 12-ounce can dark beer
½ green cabbage cut into large wedges
For the Horseradish Cream Sauce
½ cup sour cream
3 tablespoons prepared horseradish
2 tablespoons grainy Dijon mustard
2 tablespoons minced parsley
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper to taste
Instructions
- Place the potatoes, carrots, celery, onions, garlic, and thyme in a large slow cooker (6 quarts). Place the brisket on top of the vegetables and sprinkle over the pickling spice.
- Pour in the beer and add enough water to just cover the meat. Cover and cook on the high setting for 4 hours or the low setting for 8 hours.
- Add the cabbage, cover and cook on the low setting for 1 more hour.
- Meanwhile, in a small bowl, stir together the sour cream, horseradish, mustard, parsley and lemon juice. Season with salt and pepper.
- Remove the meat and vegetables from the slow cooker and let the meat sit for 5 minutes before slicing across the grain.
Serve with the vegetables and the Horseradish Cream Sauce.