Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage
The luck of the Irish will be with you and your family when you serve this slow cooker version of the St. Patty’s Day classic.
    Servings
    4people
    Cook Time
    LOW8-9 hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    LOW8-9 hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2 celery stalks, halved
    • 4 carrots, peeled and cut in large pieces
    • 1 large onion, cut in 4 wedges
    • 6 red potatoes, quartered
    • 1 (3-4-pound) corned beef brisket with seasoning packet, rinsed
    • 2 bay leaves
    • 2 garlic cloves, minced
    • 1 (12-ounce) bottle stout or dark ale, optional
    • 1 medium head cabbage, cut into 6 wedges
    Instructions
    1. Place the celery and the next 3 ingredients (through potatoes) in the bottom of a large slow-cooker. Place the corned beef brisket over the vegetables (if it is too big, cut in half and stack one piece on top of the other). Add the bottle of stout, if using, and enough water to cover the brisket. Add the spice packet, bay leaves and garlic. Cover and cook on LOW for 8-9 hours.
    2. Remove the meat and vegetables from the pot, place on a serving platter and cover with foil to keep warm. Increase heat to high and place cabbage in the cooking liquid. Cover and cook until tender, but still crispy, 25 to 30 minutes.
    3. Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
    Recipe Notes

    I found this great horseradish sauce recipe on foodnetwork.com and thought is was worth sharing for this meal. It’s worth the calories!

    Creamy Horseradish Sauce:
    1/2 cup heavy cream
    1/4 cup sour cream
    1/4 cup drained prepared horseradish
    Dash hot sauce
    Salt and pepper to taste

    Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.

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