This is a great Irish recipe perfect for St. Patrick’s Day!
3 carrots, peeled and cut into 3-inch pieces
1 yellow onion, peeled and quartered
½ pound small potatoes, halved
1 corned beef brisket, (about 3-4 pounds), plus pickling spice packet or 1 tablespoon pickling spice
2 8 to 12-ounce beers
6 sprigs fresh thyme
½ head cabbage, cut into 1 ½-inch wedges
½ cup sour cream
3-4 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 ½ to 2 hours on low). Thinly slice the corned beef against the grain and serve with the vegetables and cooking liquid with the horseradish sauce.
For the Horseradish Sauce:
Mix the sour cream and horseradish together in a small bowl. Refrigerate for up to 1 week.
Thank you to Foodie Crush for this recipe.