Slow Cooker Corned Beef and Cabbage

Corned beef shrinks by about 50%, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person. If I['m serving it early in the day, I like to set this up before bed and let it cook while I sleep. In the morning, I remove the meat and vegetables from the pot and reheat about 1/2 hour before I want to serve it.]

Total Time:
9 hr 15 min
Prep:
15 min
Cook:
9 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 stalks celery, halved
  • 4 carrots
  • 1 medium onion, cut in 4 wedges
  • 4 to 6 red potatoes, quartered
  • 1 4 -pound corned beef brisket
  • 12 -ounce bottle stout or dark ale
  • 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
  • 1 medium head cabbage, cut into 6 wedges
  • Creamy Horseradish Sauce:
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1/4 cup drained prepared horseradish
  • dash hot sauce
  • salt and pepper to tast
Directions

For serving: grainy mustard and horseradish sauce, recipe below

Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.

Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.

Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.

Creamy Horseradish Sauce:

Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.


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Pairs Well With
Dark Beer

Toasty, bracing beer

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3.8 46
This recipe was just what I've been looking for! I put everything together the night before and then set the crock-pot to low at 7am when I I left the next morning for work and it cooked on that until approximately 6pm. The meat fell right off, the vegetables weren't mushy, and the cabbage was just how we like it. I opted for 2 bottles of light ale (Yuengling) and covered the corned beef with water. Could have used more seasoning than just the pack that comes with the meat but nonetheless it was delicious and I'll be using this recipe again! item not reviewed by moderator and published
Good base for a recipe, though after doing a few corned beefs in the crock pot, I highly recommend these variations: - DO NOT put carrots, onions, celery in with the beef right away if you plan on eating them. I will place a halved onion and a couple carrots at the bottom of the pot to raise the beef, but discard those when done. The best times to put the veggies and potatoes in: - Fingerling Potatoes - 6-8 hours before beef is done - Onions - 4-6 hours hours before beef is done - Carrots / Celery- 1 hour before beef is done - "McCormick" Pickling Spice is the best and most readily available to use. 2-3 tbsp. for a 4 lb beef. - Use a pint Killian's Irish Red or other light beer instead of a stout. - MOST IMPORTANTLY - make sure the beef is covered entirely by water and COOK ON LOW / VERY LOW for at least 8-10 hours for a 4lb piece of meat. That means starting it before you go to work in the morning around 7 or 8AM and it'll be perfect by the time 6PM rolls around. item not reviewed by moderator and published
I will never use the beer again! YUCK! 5 pound corned beef brisket ruined! Going back to the way it should be made!!! item not reviewed by moderator and published
Followed the recipe to a tee and after reading other reviews, obviously that was the problem. This is bland and gross, and after an hour and a half on high the cabbage was still not cooked! I should have used a different recipe! Had a starving family I couldn't feed until late, and I ended up cooking the cabbage on the stove... It gets its one star because the corned beef came out the right amount of tenderness. item not reviewed by moderator and published
Cooked on HIGH for the first hour because we needed this done a little quicker. Next 6 hours I cooked this on LOW. Put the cabbage in for a half an hour on HIGH and it came out a little crispy for my taste. Probably could have been in for 45 mins or so. Veggies were perfectly cooked. Beef was perfect and tender but not a mess as can sometimes happen with slow cooked meats. Very good recipe. item not reviewed by moderator and published
Best corned beef I've ever made. This is an excellent recipe. Followed recipe exactly. Use 1 pint Guinness. Veggies weren't mushy - cabbage just right. This is a big winner! item not reviewed by moderator and published
I have this in the crock pot right now, and if it's even half as good as the last three times I have made it, it still deserves four stars! Add an extra bottle of stout if you have one handy, and I usually add a couple of bay leaves and a bunch of whole peppercorns because the little spice packet just doesn't pack enough punch for me. Try this recipe and FOLLOW IT! Do not cut the cooking time short or you will not get good results. Remeber that it is called a slow cooker for a reason. item not reviewed by moderator and published
Wow, this was the best tasting corned beef I ever made. Tender and so full of flavor, my sons even loved the veggies, and they never eat veggies !! I FOLLOWED THE DIRECTIONS TO THE T. THANKS ! A real keeper... item not reviewed by moderator and published
Veggies turning to mush was my biggest fear (well that and a chewy tough brisket I saw another reviewer say that she cooked beef for less than recommended time and that it was already tough and so she unfairly gave this recipe 1 star. If cooked the recommended time, it will be tender and perfect. Do not cut it short with corned beef or it will be chewy and tough. I cooked on low for 9 hours and it was perfect!!! I also had to force myself not to lift the lid and just let it do it's thing. It needs to bubble and be left alone, that is secret to getting it cooked right. Close that lid and try not to lift lid for a few hours, unless you must. Sadly the veggies were too mushy for me. I wish I would have added later, or cooked the potatoes separately as some recommend. Also, I will omit the celery next time. It just did not look good and did not work in this recipe. It turns mushy and the color is weird. item not reviewed by moderator and published
The recipe is excellent, but - when you buy beef, you do NOT rinse it. My crock pot is very wide and deep so I had to double up on the liquid ingredients my first time trying it. I'm not a celery fan, but I found that nearly tripling the celery was actually a very good thing. And heck, I like carrots when they are cooked with beef. Call me crazy but I added a spoon of yellow mustard to the mix when I tried it last time, and it was pretty good. I like this recipe!. item not reviewed by moderator and published
I tried this recipe with these variations above and the vegetables were not cooked trough. In fact the carrots I put at the bottom in the begining were barely cooked through and I had it on low for 9 hours. The only thing I can attribute it to is lifting the lid several times to add the vegetables or that my crock pot cooks differently? It's a fairly new one. Not sure but this didn't work for me. item not reviewed by moderator and published
After cooking way more than "a few" corned beefs in a crock pot, you are dead wrong on your "variations" and I really hope no one has ruined their dinner off of your advice. Vegetables will NOT be ruined - in fact carrots will always take longer than an hour in a crock pot set on low. The beer - cooks choice. I've used both Guinness and Killians with great success. Lastly the corned beef DOES NOT and should not be completely covered by liquid. There is absolutely no reason. item not reviewed by moderator and published

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