slow cooker corned beef and cabbage

prep time:  tbd
cook time:  9 hours
servings:  4

horseradish ingredients:
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup prepared horseradish - drained
dash hot sauce
salt
pepper


corned beef ingredients:
4 carrots
1 medium onion - cut in 4 wedges
4 - 6 potatoes - quartered
1 pound corned beef brisket
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

horseradish steps:
1.  whip cream to soft peaks and fold in sour cream and horseradish.  add a dash of hot sauce and season with salt and pepper to taste.

corned beef steps:
1.  place carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot.  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 - 9 hours.

2.  remove the meat and vegetables from the pot and cover with foil to keep warm.  increase heat to high and add cabbage.  cook cabbage until softened but still crispy, 20 - 30 minutes.

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

 - food network