Skip to main content New<> this month
Get the Allrecipes magazine

Sarah's Slow-Cooker Corned Beef and Cabbage

Rated as 4.32 out of 5 Stars
0

"An Irish classic. Great for St. Paddy's Day!"
Added to shopping list. Go to shopping list.

Ingredients

7 h 35 m servings 608
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  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

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 608 calories; 37 29.8 39.1 129 2918 Full nutrition

Explore more

Reviews

Read all reviews 12
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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...

Most helpful
Most positive
Least positive
Newest

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

Very good. If it ani't broke, no need to fix!

Simply divine! One of my very favorites.