Slow Cooker Corned Beef with Cabbage

Ingredients:

• 700 g medium-sized red-skinned potatoes, cut in half
• 4 carrots, cut into 5cm pieces.
• 1 large onion, cut into 1cm wedges.
• 2 stalks celery, peeled and cut into 5cm pieces.
• 2-3 sprigs of fresh thyme
• 1 piece weighing 2 kg, boiled corned beef brisket, rinse
• 360 ml stout (dark beer)
• 2 tbsp. pickle seasoning
• Half a head of small white cabbage with the stalk, cut into thick slices
• 0.5 cup sour cream
• 1/4 cup prepared horseradish
• 2 tablespoons whole grain mustard
• 3 tbsp (45 g) butter
• 0.5 cup chopped parsley leaves

Preparation:

1. Place the potatoes, carrots, onions, celery, and thyme in a 6-quart slow cooker. Place the brisket on top of the vegetables and add the beer and pickle seasoning. Add enough water to cover the brisket. Cover and cook over low heat until the meat and vegetables are tender, about 8 hours.
2. Place the cabbage on top of the brisket (it's okay if the pot seems crowded), cover, and cook until tender, another 45 minutes to 1 hour.
3. In a small bowl, whisk together the sour cream, horseradish and mustard.
4. Remove the cabbage and toss in a large bowl with 1 tablespoon (15 g) of butter and pepper to taste. Remove the meat and let it rest. Remove the remaining vegetables (reserve some of the cooking liquid to serve with the dish, if desired) and toss with the parsley, the remaining 2 tablespoons (30 g) of butter, and salt and pepper to taste.
5. Slice the corned beef across the grain and serve with vegetables, horseradish sauce and broth, if desired.