Slow Cooker Corned Beef & Cabbage with Creamy Horseradish Sauce
Serves 620 mins prep480 mins cook
Tomorrow is St. Patrick’s Day so I’m sharing my corned beef recipe! The corned beef, potatoes, carrots, & cabbage all cook in the slow cooker which make it easy & quick to clean up. It also makes for great leftovers! Hope you have time to whip this up tomorrow🍀
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What you need
Instructions
Corned Beef & Veggies: 1. Place corned beef brisket in slow cooker. Sprinkle spice packet and all ingredients above except the potatoes, carrots and cabbage. 2. Add enough water to cover brisket, then cover with lid and cook on low for 8 hours. 3. After cooking for 3 hours, add potatoes, carrots & cabbage to slow cooker. Stir and replace lid and continue cooking for remaining 5 hours. 4. After 8 total hours, remove corned beef brisket from slow cooker. Slice thin, cutting against the grain, or shred as it usually just falls apart. Serve with potatoes, carrots, cabbage, and creamy horseradish sauce (optional) and garnish with fresh parsley. Horseradish Sauce: 1. Add all ingredients to small bowl and mix well. Chill sauce until ready to serve.View original recipe