I made it for my parents and other guests for a St. Patrick’s Day dinner and everybody loved it. The corned beef was very tender. I don’t normally like Corned beef but this is delicious! Too good to only have on St Patrick’s Day.

Slow-Cooker Corned Beef and Cabbage Dinner

2015-01-27 19:30:03

Yields 8

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Prep Time

15 min

Total Time

12 hr 50 min

Prep Time

15 min

Total Time

12 hr 50 min

Dinner

1. 2 lb. small red potatoes
2. 1 1/2 cups fresh baby carrots
3. 1 medium onion, cut into 8 wedges
4. 1 (2 to 2 1/2-lb.) corned beef brisket with seasoning packet
5. 2 cups apple juice
6. Water
7. 8 thin wedges cabbage

Horseradish Sauce

1. 1/2 cup sour cream
2. 1/4 cup mayonnaise
3. 2 tablespoons prepared horseradish
4. 2 teaspoons Dijon mustard

Instructions

1. Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
2. Cover; cook on low setting for 10 to 12 hours.
3. About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.
4. Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
5. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.

Notes

NUTRITION INFORMATION PER SERVING

1. Serving Size: 1/8 of Recipe
2. Calories 410, Total Fat 24g, Cholesterol 90mg, Sodium 1300mg, Total Carbohydrate 31g, Protein 18g, Vitamin A 88%, Vitamin C 28%, Calcium 6%, Iron 18%

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