Slow-Cooker Corned Beef And Cabbage With Creamy Horseradish Sauce

• 2 stalks celery, halved
• 4 carrots
• 1 medium onion, cut in 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
• Creamy horseradish sauce:
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1/4 cup drained prepared horseradish
• Salt and pepper to taste
• Dash hot sauce
• Grainy or spicy mustard for serving

1. 1. Place celery, carrots, onion and potatoes in the bottom of a large slow cooker or Crock-Pot. Place 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 nine hours.
2. 2.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.
3. 3. To make horseradish sauce, whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.
4. 4. Slice brisket across the grain and serve with vegetables, mustard and horseradish sauce.

stalks celery, carrots, onion, red potatoes, brisket, stout, cornedbeef, head cabbage, horseradish sauce, heavy cream, sour cream, horseradish, salt, hot sauce

Taken from www.epicurious.com/recipes/member/views/slow-cooker-corned-beef-and-cabbage-with-creamy-horseradish-sauce-52104091 (may not work)