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You Asked For It: Slow Cooker Corned Beef and Cabbage With Horseradish Sauce

  • By Ellen Folkman, Times Correspondent

Tuesday, January 15, 2013 3:30am

Ellen Folkman | Special to the Times

Ellen Folkman | Special to the Times

A few years ago I clipped a corned beef recipe that was made in a slow cooker. I have since lost the recipe and am determined to find it again, as it's my husband's favorite. It had the normal celery, carrots and potatoes plus a bottle of stout beer. Can anyone help?

Marisa Radley, Lithia

Eleanor Pielak of Oldsmar did an online search and found that the recipe had been published just before St. Patrick's Day in 2011. If you are a fan of slow-cooker cooking and like corned beef, you must try this recipe. Not only is it easy, it's good. The slow cooking and the addition of a dark ale, which I used because stout was not available for purchase by the bottle, impart great flavor and a delicious aroma throughout your home. When I removed the brisket and vegetables I covered them with foil and it was enough to keep them warm while the cabbage cooked. I will mention that I had to make a stop at an independent liquor store for a single bottle of ale. It's not necessary to purchase a six-pack if you won't be consuming the rest.

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Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email youaskedforit@tampabay.rr.com. Include your name, city and phone number.

>>EASy

Slow Cooker Corned Beef and Cabbage

With Creamy Horseradish Sauce

2 stalks celery, halved

4 carrots

1 medium onion, cut into 4 wedges

4 to 6 red potatoes, quartered

1 (4-pound) corned beef brisket

1 (12-ounce) bottle stout or dark ale

1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)

1 medium head cabbage, cut into 6 wedges

For the horseradish sauce:

½ cup heavy cream

¼ cup sour cream

¼ cup drained prepared horseradish

Salt and pepper to taste

Dash hot sauce

Place celery, carrots, onion and potatoes in the bottom of a large slow cooker. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on low for 8 to 9 hours.

Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.

To make horseradish sauce, whip cream to soft peaks, then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.

Slice brisket across the grain and serve with vegetables, mustard and horseradish sauce.

Serves 4 to 6.

Source: Eleanor Pielak of Oldsmar

You Asked For It: Slow Cooker Corned Beef and Cabbage With Horseradish Sauce 01/15/13 [Last modified: Monday, January 14, 2013 10:49am]

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