Crock Pot Corned Beef And Cabbage
From wynnebaer 14 years ago
- 6 hours to make
- Serves 4
Found this recipe on Food Network and made it for St. Patrick's Day. I chose to saute the cabbage rather than add it to the crock pot. I also used Yukon gold potatoes. Didn't make the sauce because I'm not a fan and husband was happy with mustard.
Ingredients
- 2 stalks celery, halved shopping list
- 4 carrots shopping list
- 1 medium onion, cut in 4 wedges shopping list
- 4 to 6 red potatoes, quartered shopping list
- 1 4-pound corned beef brisket shopping list
- 12-ounce bottle stout or dark ale shopping list
- 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket) shopping list
- 1 medium head cabbage, cut into 6 wedges shopping list
How to make it
- Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
- Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
- 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 tast
- 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.
The Rating
Reviewed by 1 people-
Nice one! I made mine very similarly but with 2 bottles of beer, tiny gold potatoes, and added the cabbage at the last hour (left out the other vegetables this time). Served with mustard too :-)
DetroitTokyo
in Detroit loved it
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