Recipe courtesy of Food Network Kitchen
Save Recipe Print
Slow-Cooker Corned Beef and Cabbage
Total:
7 hr 25 min
Prep:
5 min
Cook:
7 hr 20 min
Yield:
6 servings
Level:
Easy
Total:
7 hr 25 min
Prep:
5 min
Cook:
7 hr 20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.

Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl.

Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash.

Photograph by Antonis Achilleos

Pairs well with dark beer

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

All American Beef Taco

Recipe courtesy of Alton Brown

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Wild Rice Pilaf

Recipe courtesy of Sandra Lee

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Beef Stew

Recipe courtesy of Food Network Kitchen

Corn Pudding

Recipe courtesy of Food Network Kitchen

Slow Cooker Chicken Curry

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword