Sarah's Slow-Cooker Corned Beef and Cabbage6 Reviews
- Prep: 15 min
- Cook: 7 hr 20 min
- Ready In: 7 hr 35 min
“An Irish classic. Great for St. Patty's Day!” - by SarahLayne
Original recipe yields 8 servings
- Place the corned beef into the bottom of a large slow cooker.
- Scatter the pickling spice over the brisket.
- Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
- 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.
- Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
- Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
- 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.
- 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.
- Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.
Amount Per Serving (8 total)
- 627 cal
- 37 g
- 31.3 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 ..." See morerecipe 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...." See more"
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