Sarah's Slow-Cooker Corned Beef and Cabbage

Sarah's Slow-Cooker Corned Beef and Cabbage

SarahLayne 0

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

Ingredients 7 h 35 m {{adjustedServings}} servings 608 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Cabbage Rolls II

See how to make beefy, saucy cabbage rolls in the slow cooker.

RITZ Pastrami and Corned Beef Mini Sandwich

A snack-size version of the famous sandwich created by Carnegie Deli.

Rate recipe

Your rating


Reviews 7

  1. 12 Ratings


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 need a recipe to cook a hunk of meat and some veggies. I was looking for flavor-- and I got it; too much! I was skeptical of 3 tablespoons of pickling spice, but went ahead with it. Big mistake. Everything was overpowered by the very strong flavor of the McCormick's brand pickling spice. I also felt like the use of a stout was a waste. I've cooked corned beef and cabbage before without the stout, and I didn't find it to add anything to this dish. The flavor of the beer was completely cooked out. Finally, I found the texture of the Savoy cabbage to be unpleasant. I definitely would have preferred plain old green cabbage. The one redeeming quality in this recipe is the sauce, which is pretty good, but really not anything too unique. I will never use this recipe again, and would not recommend it.


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.