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Ingredients:
2 pounds (900 g) small new potatoes, cut in half
4 carrots, cut into 2" pieces
1 large onion, cut into wedges
2 stalks celery, cut into 2" pieces
2 sprigs fresh thyme
1 4-pound (2 kg) corned beef brisket, rinsed
12 ounces (350 ml) dark beer
2-5 cups water
2 tablespoons (30 ml) pickling spice
1 small head green cabbage, cut into wedges
Sauce:
½ cup (125 ml) sour cream
¼ cup (60 ml) horseradish
1 tablespoon (15 ml) yellow mustard
Place potatoes, carrots, onion, celery and thyme into a 6 to 8-quart slow cooker. Place beef brisket on top.
Top with pickling spice then pour beer over top of beef brisket and around the sides. If the brisket is not covered, add water until it is fully covered.
Cover slow cooker, set heat to low, and cook for about 8 hours, until the brisket is tender.
Add the cabbage, arranging it over and around the brisket. Cover and cook just until the cabbage has softened, another 30 minutes on high.
While brisket is cooking, combine the sour cream with horseradish and mustard to make the sauce.
When brisket is finished cooking, remove it from the slow cooker and let it rest for 15-20 minutes. Strain the vegetables and arrange them on a platter. Slice brisket and arrange it over half of the vegetables, with the cabbage over the other half.