Slow Cooker Corned Beef and Cabbage Recipe

Name: Slow Cooker Corned Beef and Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small redskin potatoes, halved; 4 carrots, cut into 2-inch pieces; 1 large onion, cut into 1/2-inch wedges; 2 stalks celery, peeled and cut into 2-inch pieces; 2 or 3 sprigs fresh thyme; One 4-pound piece corned beef brisket, rinsed; 12 ounces stout beer; 2 tablespoons pickling spice; 1/2 small head green cabbage, core intact and cut into thick wedges; 1/2 cup sour cream; 1/4 cup prepared horseradish; 2 tablespoons whole-grain mustard; 3 tablespoons unsalted butter; Kosher salt and freshly ground black pepper; 1/2 cup loosely packed parsley leaves, chopped

Servings: persons

1 1/2 pounds small redskin potatoes, halved
4 carrots, cut into 2-inch pieces
1 large onion, cut into 1/2-inch wedges
2 stalks celery, peeled and cut into 2-inch pieces
2 or 3 sprigs fresh thyme
One 4-pound piece corned beef brisket, rinsed
12 ounces stout beer
2 tablespoons pickling spice
1/2 small head green cabbage, core intact and cut into thick wedges
1/2 cup sour cream
1/4 cup prepared horseradish
2 tablespoons whole-grain mustard
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/2 cup loosely packed parsley leaves, chopped

1
Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker.
2
Put the brisket on top of the vegetables and add the beer and pickling spice.
3
Add enough water to just cover the brisket.
4
Cover and cook on low until the meat and vegetables are tender, about 8 hours.
5
Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
6
Whisk together the sour cream, horseradish and mustard in a small bowl.
7
Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl.
8
Remove the meat and let rest.
9
Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
10
Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds small redskin potatoes, halved, 4 carrots, cut into 2-inch pieces, 1 large onion, cut into 1/2-inch wedges, 2 stalks celery, peeled and cut into 2-inch pieces, and more.

Yes, Slow Cooker Corned Beef and Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Corned Beef and Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions