Fall Apart Slow Cooker Corned Beef & Cabbage

Crock Pot /Entrees

Submitted by Recipe Rain

Fall Apart Slow Cooker Corned Beef & Cabbage

Celebrate St. Patrick’s Day, or any day, with this delicious slow cooker corned beef and cabbage done up to perfection every single time.

We have a pretty decent sized festival that takes place in our town during the St. Patrick’s Day holiday time. As a result of that, we have plenty of family that likes to come and hang out at our house so that they can have front row seats to all the action. For some reason, last year, everyone kind of forgot about how busy things can get and nobody made any reservations for dinner. Of course, by the time we tried, everything was booked solid. I had to come up with something, and fast.

My sister is the one that actually sent me this recipe for a slow cooker corned beef and cabbage. That’s what we would have gotten if we would have all went out to eat anyways, so I knew that it would be accepted by everyone that showed up at the house. What was even better was the fact that I wasn’t going to be stuck in the kitchen.

I like to enjoy the festivities along with everyone else, so this was a great way to get to do that and feed everyone at the same time. Check it out on the next page!

USE THE RED NEXT PAGE LINK BELOW FOR THE SLOW COOKER CORNED BEEF & CABBAGE RECIPE.

Fall Apart Slow Cooker Corned Beef & Cabbage

Serves 6

INGREDIENTS

  • 3 carrots, peeled and cut into 3-inch pieces
  • 1 yellow onion, peeled and quartered
  • ½ pound small potatoes, halved
  • 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
  • 2 8-ounce beers, ale or lager works best
  • 6 sprigs fresh thyme
  • ½ head Savoy cabbage, cut into 1½-inch wedges
  • ½ cup Daisy sour cream
  • 3-4 tablespoons prepared horseradish to taste

PREPARATION

  1. In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice. Pour the beers over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours or 10-12 hours on low.
  2. Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1½ to 2 hours on low).
  3. Meanwhile, mix the sour cream and horseradish together. Thinly slice the corned beef against the grain and serve with the vegetables and cooking liquid with the horseradish sauce.

QUICK TIP

When you would rather not cook with the beer, you can use beef stock instead. Just remember that all the alcohol is going to cook out so you don’t have to worry about that being in your dish.



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