Slow-Cooked Corned Beef and Cabbage Dinner

With a mere 15-minute prep time, this Irish favorite couldn't be easier!

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Servings 8

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( 68 ) Ratings

68 Ratings

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ingredients 11
Prep Time 15 min
Total Time 12 hr 50 min

Ingredients

Dinner

2: lb. small red potatoes

1 1/2: cups fresh baby carrots

1: medium onion, cut into 8 wedges

1: (2 to 2 1/2-lb.) corned beef brisket with seasoning packet

2: cups apple juice

: Water

8: thin wedges cabbage

Horseradish Sauce

1/2: cup sour cream

1/4: cup mayonnaise

2: tablespoons prepared horseradish

2: teaspoons Dijon mustard

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Directions

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.

EXPERT TIPS

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Expert Tips

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe

Calories: 410
Calories from Fat: 215),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 8g, 8% ),
Cholesterol: 90mg; 90%;
Sodium: 1300mg; 1300%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 4g 4% Sugars 6g 6% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 88%;
Vitamin C: 28%;
Calcium: 6%;
Iron: 18%;

Exchanges:

1 1/2 Starch; 1 Vegetable; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

rjbayma

report Posted Apr. 14, 2010 2:46 PM

Best Corned Beef I've made. The apple juice was the only non traditional ingredient so I think it made the difference.

tmcmillin3568

report Posted Mar. 22, 2010 12:57 PM

SO easy...and for someone who doesn't cook it was an absolute HIT! :-) LOVED the sauce! My brother said he would have added more horseradish, but because I can't handle the heat, it was PERFECT! Even those who normally wouldn't eat corned beef had to take a bite to try it and they LOVED it and went back for more. :-)

djhuber

report Posted Mar. 22, 2010 8:35 AM

This was delicious. I fixed it for my parents for a St. Patrick's Day dinner and everybody loved it. The corned beef was very tender. The only thing that I would change is the horseradish sauce that goes with it. Next time I'll use Miracle Whip instead of mayonnaise to give it a little more flavor.

Colleen2010

report Posted Mar. 21, 2010 12:21 PM

My mom made this for St Paddy's Day and we all loved it (she's not even a corned beef fan however my dad is named after the holiday). Only made some minor adjustments. She added 1/2 c brown sugar to the apple juice, cooked with the carrots/baby potatoes/corned beef on low for 10 hours, and because the slow cooker was too small, the cabbage was steamed seperately. We served everything in wide pasta bowls with the sauce on the corned beef and I added a little extra mustard to mine since I love mustard. This is a keeper, we emailed it to several people. This one was by far the best I've had. Yummy!

sable372

report Posted Mar. 16, 2010 12:10 PM

Excellent, I put it on the night before and woke up to the wonderful aroma throughout the house. The meat was fork tender the carrots and potatoes were so soft. The sauce was excellent. My grandgirls loved it. Definitly a keeper.