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If you prefer, this recipe is easily adapted to a Dutch Oven and can be done on the stovetop on low or in the oven at 300 degrees once the liquid has come to a simmer on top of the stove.

Shopping List

  • 2 Stalks Celery, Halved
  • 4 Carrots
  • 1 Medium Onion, cut in 4 wedges
  • 4 to 6 Red Potatoes, quartered
  • 1 4 Pound Corned Beef (round or brisket)
  • 12 ounce Bottle Stout or Dark Ale
  • 1 Tablespoon Pickling Spices
  • 1 Medium Head Cabbage, cut into 6 wedges

Creamy Horseradish Sauce:

  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1/4 cup drained prepared horseradish
  • Dash hot sauce
  • Salt and pepper to taste

Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.

 

Cooking Instructions

1

Rinse the corned beef and place in the bottom of a slow cooker. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for six hours.

2

After six hours, add potatoes, carrots, onions, celery, and cabbage. If necessary, add a little more liquid to ALMOST cover vegetables, or shift the meat to bury vegetables in the hot liquid. Replace the lid and continue cooking for about 2 hours, or until cabbage is done to desired tenderness. (We like ours with a little crispness left in it.)

3

Remove beef after total cooking time of 8-9 hours. Allow to rest covered in foil for fifteen minutes. Slice brisket or round across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.

Ingredients

Directions

1

Rinse the corned beef and place in the bottom of a slow cooker. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for six hours.

2

After six hours, add potatoes, carrots, onions, celery, and cabbage. If necessary, add a little more liquid to ALMOST cover vegetables, or shift the meat to bury vegetables in the hot liquid. Replace the lid and continue cooking for about 2 hours, or until cabbage is done to desired tenderness. (We like ours with a little crispness left in it.)

3

Remove beef after total cooking time of 8-9 hours. Allow to rest covered in foil for fifteen minutes. Slice brisket or round across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.

Slow Cooker Corned Beef and Cabbage