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How to make it

  • Place celery, 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 eight to nine 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.
  • Creamy Horseradish Sauce:
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1/4 cup drained prepared horseradish
  • dash hot sauce
  • salt and pepper to tast
  • 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.

Reviews & Comments 6

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  • Good4U 2 years ago
    Featured on April 16, 2016
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  • NPMarie 4 years ago
    Awww, thanks Corinne! I'll be using a smaller brisket..will the cooking time be less I wonder?
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    " It was excellent "
    DetroitTokyo ate it and said...
    Nice one! I made mine very similarly but with 2 bottles of beer, tiny gold potatoes, and added the cabbage at the last hour (left out the other vegetables this time). Served with mustard too :-)
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  • mrpiggy 7 years ago
    I haven't had corned beef and cabbage since I was a kid. This looks good. I grew up using mustard on mine. Thanks for posting
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  • notyourmomma 7 years ago
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  • chuckieb 7 years ago
    So going to try this Corinne. Excellent Post! Happy St. Pat's to you!
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