Slow-Cooked Corned Beef and Cabbage Dinner

Prep 15 min
Total 12 hr 50 min
Ingredients 11
Servings 8

You don’t need an ounce of luck to make this corned beef and cabbage dinner come together—just 15 minutes and a slow cooker will do the trick! Serve this all-in-one meal with a creamy horseradish sauce and dig into a classic Irish favorite made easy. MORE+ LESS-

By Pillsbury Kitchens

Updated January 8, 2020

Ingredients

Dinner

lb. small red potatoes

1 1/2

cups fresh baby carrots

medium onion, cut into 8 wedges

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

cups apple juice

Water

thin wedges cabbage

Horseradish Sauce

1/2

cup sour cream

1/4

cup mayonnaise

tablespoons prepared horseradish

teaspoons Dijon mustard

Steps

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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. Cover; cook on low setting for 10 to 12 hours.
2

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.
3

Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
4

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

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.
Serve your dinner with Pillsbury™ biscuits and butter on the side!
Use a sharp serrated knife to slice corned beef into thin, even slices.