Slow Cooker Corned Beef and Cabbage

Name: Slow Cooker Corned Beef and Cabbage
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Cuisine: European
Ingredients: 1 1/2 lbs small redskin potatoes, halved; 4 carrots, cut into 2-inch pieces; 1 large onion, cut into 1/2-inch wedges; 2 stalks celery, peeled & cut into 2” pieces; 2 or 3 sprigs fresh thyme; One 4 lb 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; 1/4 tsp Kosher salt and 1/8 tsp freshly ground black pepper; 1/2 cup loosely packed parsley leaves, chopped

5 steps

Prep:20minCook:9h

Updated at: Wed, 16 Aug 2023 15:55:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories507.1 kcal (25%)

Total Fat33.4 g (48%)

Carbs19.3 g (7%)

Sugars4 g (4%)

Protein29.7 g (59%)

Sodium2363.8 mg (118%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1.5 lbsredskin potatoes

small, halved

4carrots

cut into 2 - inch pieces

1onion

large, cut into 1/2-inch wedges

2stalks celery

peeled & cut into 2” pieces

2 sprigsfresh thyme

1 x 4 lbcorned beef brisket

piece, rinsed

12 ouncesstout beer

2 tablespoonspickling spice

0.5green cabbage

small, head, core intact and cut into thick wedges

½ cupsour cream

¼ cupprepared horseradish

2 tablespoonswhole-grain mustard

3 tablespoonsunsalted butter

¼ tspKosher salt

⅛ tspblack pepper

freshly ground

½ cupparsley leaves

loosely packed, chopped

Instructions

Step 1

Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.

Step 2

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.

Step 3

Whisk together the sour cream, horseradish and mustard in a small bowl.

Step 4

Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. 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.

Step 5

Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.