Slow Cooker Corned Beef and Cabbage
"Corned beef shrinks by about 50%, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person. If I'm serving it early in the day, I like to set this up before bed and let it cook while I sleep. In the morning, I remove the meat and vegetables from the pot and reheat about 1/2 hour before I want to serve it...."
INGREDIENTS
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2 stalks celery, halved
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4 carrots
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1 medium onion, cut in 4 wedges
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4 to 6 red potatoes, quartered
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1 4-pound corned beef brisket
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12-ounce bottle stout or dark ale
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1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
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1 medium head cabbage, cut into 6 wedges
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1/2 cup heavy cream
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1/4 cup sour cream
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1/4 cup drained prepared horseradish
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dash hot sauce
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salt and pepper to tast
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