Recipes out of the Blond Box

2 stalks celery, cut in half
4 carrots
1 medium onion, cut in 4 wedges
4 – 6 red potatoes, quartered
1 corned beef brisket (4 pounds), flat cut
12 ounce bottle Guinness Stout
1 tablespoon corned beef spices, pickling spices, or the ones that come with the brisket
1 medium cabbage, cut in 6 wedges

Horseradish Sauce:
½ cup heavy cream
¼ cup sour cream
¼ cup prepared horseradish, drained
dash of hot sauce
salt and pepper to taste

Place celery, carrots, onion, and potatoes in the bottom of slow-cooker. Rinse the corned beef and place on top of the vegetables. Add stout, spices, and enough water to cover the meat. Cover; cook on low 8 – 9 hours.

Remove the meat and vegetables from the pot and cover them with foil to keep them warm. Increase the heat to high and cook the cabbage 20 – 30 min. or until softened, but still crispy. Slice brisket across the grain, then serve with the vegetables, grainy mustard, and Horseradish Sauce

To make Horseradish Sauce
whip the cream until it forms soft peaks; fold in sour cream and horseradish. Season with salt, pepper, and hot sauce.

Link to the original recipe!