Photo: Slow Cooker Corned Beef and Cabbage Recipe
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.
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
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:
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup drained prepared horseradish
- dash hot sauce
- salt and pepper to tast
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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By Bethe67
on April 26, 2013
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I will never use the beer again! YUCK! 5 pound corned beef brisket ruined! Going back to the way it should be made!!!
By rubyslipprz
on March 18, 2013
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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.
By pconcann_13035760
bordentown, 70
on March 18, 2013
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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.
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