-
-
My review
Sarah's Slow-Cooker Corned Beef and Cabbage
SarahLayne
"An Irish classic. Great for St. Paddy's Day!"
Added to shopping list.
Go to shopping list.
Ingredients
7 h 35 m servings 608 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 608 calories; 37 g fat; 29.8 g carbohydrates; 39.1 g protein; 129 mg cholesterol; 2918 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1118 Ratings
-
-
-
-
-
Most helpful positive review
3/18/2012
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
4/4/2012
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
4/4/2012
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...
3/18/2012
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.
3/17/2012
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...
3/21/2013
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...