Ingredients:
1 4 to 5 lb piece corned beef brisket
2 lbs. small red potatoes, halved
3 carrots, cut into 2-inch pieces
1 large white onion, cut into wedges
3 sprigs fresh thyme
16 oz. stout beer
2 T. pickling spice
1/2 small head green cabbage, cut into thick wedges
1/2 cup sour cream
1/4 cup cream horseradish
2 T. dijon mustard
3 T. butter, separated
Salt and pepper to taste
1/2 cup chopped fresh parsley
Preparation:
Place the potatoes, carrots, onions and thyme in the bottom of crock pot. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low, approximately 8 hours. Arrange the cabbage over the brisket, cover and cook for approximately 45 minutes or until softened.
Whisk together the sour cream, horseradish and mustard in a small bowl.
Removed cabbage from the crock pot and toss with 1 T. of the butter and pepper to taste in a large bowl. Remove the meat and let it rest. Strain the remaining vegetables and toss with the parsley, the remaining 2 T. butter and salt and pepper to taste.
Slice the corned beef against the grain and serve alongside the vegetables with a large drizzle of the horseradish/mustard sauce.
Serves: 8-10