Step 1

Place the potatoes, carrots, celery, onions, garlic, and thyme in a large slow cooker (6 quarts). Place the brisket on top of the vegetables and sprinkle over the pickling spice. Pour in the beer and add enough water to just cover the meat. Cover and cook on the high setting for 4 hours or the low setting for 8 hours.

Step 2

Add the cabbage, cover and cook on the low setting for 1 more hour.

Step 3

Meanwhile, in a small bowl, stir together the sour cream, horseradish, mustard, parsley and lemon juice. Season with salt and pepper.

Step 4

Remove the meat and vegetables from the slow cooker and let the meat sit for 5 minutes before slicing across the grain. Serve with the vegetables and the Horseradish Cream Sauce. Spoon a bit of the cooking liquid over the corned beef and vegetables.