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How to Make Sarah's Slow-Cooker Corned Beef and Cabbage - A Step-by-Step Guide

There's nothing quite like a hearty, comforting meal on a cold winter's night, and Sarah's Slow-Cooker Corned Beef and Cabbage is the perfect dish to warm you up. This traditional Irish dish is a favorite for St. Patrick's Day, but it's delicious any time of year. The combination of tender, flavorful corned beef, savory vegetables, and fragrant herbs makes for a satisfying and fuss-free dinner that's sure to become a family favorite.

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Ingredients

  • 1 (4 pound) lean raw corned beef brisket
  • 3 tablespoons pickling spice
  • 2 stalks celery, cut into halves
  • 1 pound carrots, cut into 4-inch pieces
  • 1 ¼ pounds red potatoes, quartered
  • 1 onion, sliced
  • 1 head Savoy cabbage, cut into 6 wedges
  • 1 (12 fluid ounce) can or bottle Irish stout beer
  • hot water, as needed
  • ⅓ cup grated horseradish, drained
  • ⅓ cup sour cream

Information

  • Prep Time: 25 mins
  • Cook Time: 7 hrs 30 mins
  • Total Time: 7 hrs 55 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.

    • Nutrition

    608 cal.

    • Total Fat: 37g
    • Saturated Fat: 12g
    • Cholesterol: 130mg
    • Sodium: 2918mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 7g
    • Total Sugars: 7g
    • Protein: 39g
    • Vitamin C: 124mg
    • Calcium: 116mg
    • Iron: 5mg
    • Potassium: 1543mg

    Categories

    Beef recipes
    Cabbage recipes