Sarah's Slow-Cooker Corned Beef and Cabbage

Sarah's Slow-Cooker Corned Beef and Cabbage

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SarahLayne 0

"An Irish classic. Great for St. Paddy's Day!"
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Ingredients

7 h 35 m servings 608 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 2918 mg
  • 117%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the corned beef into the bottom of a large slow cooker.
  2. Scatter the pickling spice over the brisket.
  3. Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
  4. Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
  5. Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
  6. Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
  7. Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
  8. Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
  9. Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

7
  1. 12 Ratings

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Most helpful positive review

I would add the potatoes, carrots and celery after 4 - 5 hours of cooking time - they were overdone. The sauce of horseradish/sour cream added a great touch.

Most helpful critical review

The only exception to this recipe I made was to cook 8 hours at Low, instead of High. The meat was done perfectly and the vegetables were cooked wonderfully- not too mushy at all. But I didn't n...

The only exception to this recipe I made was to cook 8 hours at Low, instead of High. The meat was done perfectly and the vegetables were cooked wonderfully- not too mushy at all. But I didn't n...

I would add the potatoes, carrots and celery after 4 - 5 hours of cooking time - they were overdone. The sauce of horseradish/sour cream added a great touch.

looks easy and we are having a big dinner Wed.

This is incredible. I have never had corned beef fall apart like this did (it's a good thing). Kind of a purist and was feeling kind of weird about a sauce on corned beef...But it was quite tast...

The meat was very good, but beer gave an odd taste to the veggies. Two of my family commented (and only tasted the veggies) and I hadn't even told them I'd cooked the corned beef with stout bee...

Great, easy recipe. The corned beef was so tender and juicy.

This is great the beer and horseradish adds a nice tang it was a hit