Slow Cooker Corned Beef and Cabbage

Name: Slow Cooker Corned Beef and Cabbage
Prep time: 20 min
Cook time: 8 h 30 min
Total time: 8 h 50 min
Cuisine: American
Ingredients: 1½ lb Potato; 4 Carrots; 1 Onion; 1 kg Corned Beef Brisket; 1 Pickling Spice; 1½ lb Cabbage; 3 oz Sour Cream; 2 tbsp Prepared Horseradish; 4 tbsp Mustard

By Eatpace

Corned beef brisket cooks with potatoes and carrots, with cabbage added toward the end. The slow cooker handles the long cooking while you prepare a simple horseradish cream.

Total: 530 min; 20 prep · 510 cook
Serves: 4; Scale it below
Calories: 769; kcal per serving
Protein: 45g; per serving

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Sliced corned beef with cabbage wedges, potatoes, carrots, mustard, and horseradish cream.

530 min

Ingredients

9 ingredients

4 servings

1½ lb Potato, halved if large
4 Carrots, cut into large chunks
1 Onion, cut into wedges
1 kg Corned Beef Brisket (Raw, cured brisket with a pickling spice packet)
1 Pickling Spice (Use the spice packet included with the brisket)
1½ lb Cabbage, cut into wedges with core attached
3 oz Sour Cream
2 tbsp Prepared Horseradish (Not horseradish sauce)
4 tbsp Mustard

Contains dairy. Always check labels.

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Nutrition per serving

Estimated

769 kcal

Protein: 45 g
Carbs: 54 g
Fat: 42 g
Fiber: 12 g

By EatpaceHow we write and check our recipes

Method

6 steps 20 min prep · 510 min cook

Prep

Step 1. Arrange Potato, Carrot, and Onion in the bottom of a large slow cooker. Place Corned Beef Brisket on top, fat side up, and sprinkle with Pickling Spice.
Step 2. Pour in Water, cover, and cook on low until the brisket is beginning to soften, about 7 hours.
Step 3. Tuck Cabbage around the brisket and cover. Cook on low until the cabbage is tender and a fork slides easily into the brisket, about 90 minutes.
Step 4. Meanwhile, stir Sour Cream and Prepared Horseradish together in a small bowl. Refrigerate until serving.

Finish & serve

Step 5. Transfer the brisket to a cutting board and let it rest for 10 minutes. Keep the vegetables covered in the switched-off slow cooker.
Step 6. Slice the brisket against the grain and serve with the vegetables, horseradish cream, and Mustard. Spoon a little cooking liquid over the meat if you like.

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Tips

Good to know

If the brisket is still firm when pierced, cover and cook longer, checking every 30 minutes.

Leftovers

Refrigerate leftovers within 2 hours and use within 3 to 4 days; reheat the beef with a little cooking liquid.

Swap it

Use plain Greek yogurt instead of sour cream for the horseradish cream.

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