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Friday, January 11, 2019
Corned Beef Cooked in Beer
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.
3carrotspeeled and cut into 3” pieces
1yellow onionpeeled and quartered
1corned beef brisketabout 3 pounds, plus pickling spice packet or 1 tablespoon pickling spice
2 8-ouncebeersI prefer ale or lagers
6sprigs fresh thyme
1/2head Savoy cabbagecut into 1 1/2-inch wedges
3-4tablespoonsprepared 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.