Ingredients:

  • 3.5 lb corned beef brisket, flat-cut (with spice packet)
  • 1 large yellow onion, cut into wedges
  • 4 cloves garlic, smashed
  • 12 oz stout beer
  • 2 cups water
  • 2 tablespoons apple cider vinegar
  • 1.5 lbs baby red potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 2 lbs green cabbage, cut into 8 thick wedges
  • 0.5 cup sour cream
  • 2 tablespoons mayonnaise
  • 3 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 pinch fresh chives, chopped

Instructions:

  1. Remove the corned beef brisket from packaging and rinse thoroughly under cold water to remove excess brine. Pat dry with paper towels.
  2. Place the onion, garlic, potatoes, and carrots in the bottom of a 6-quart or larger slow cooker.
  3. Place the brisket on top of the vegetables. Sprinkle the contents of the spice packet over the meat.
  4. Pour the stout beer, water, and apple cider vinegar into the slow cooker around the sides of the beef.
  5. Cover and cook on low for 7 hours (or high for 4 hours).
  6. Add the cabbage wedges to the slow cooker, submerging them slightly in the liquid. Cover and cook on low for 1 additional hour until the cabbage is tender-crisp.
  7. While the cabbage cooks, whisk together sour cream, mayonnaise, horseradish, Dijon mustard, lemon juice, and chives in a small bowl. Chill until ready to serve.
  8. Remove the brisket from the slow cooker and slice against the grain. Serve alongside the vegetables and a dollop of horseradish sauce.