If you love corned beef and cabbage but do not feel like you have time to cook it for dinner you can make it with a slow cooker corned beef and cabbage recipe. The prep time is only about fifteen minutes then all you have to do is let it cook for about nine hours. If you want a sauce for your corned beef you can do that in a few minutes. When cooking corned beef, keep in mind that it will shrink about fifty percent. You need to know this when choosing a cut of meat for your family. Below is a recipe that your family is sure to love.
Slow Cooker Corned Beef and Cabbage Recipe
What you need for this recipe:
3 stalks celery, cut in half
6 large carrots
2 small onions, peeled and quartered
6 medium red potatoes, cut and quartered
1 6-pound corned beef brisket (if you think your family wants more, feel free to modify because it will shrink)
16 ounces (1 pint) beer
2 tablespoons corned beef spices or you can also use any spice you feel is appropriate (sometimes the corned beef brisket will come with its own spices which is OK to use as well)
1 large head of cabbage, peeled and cut into 6-8 wedges
Instructions for Cooking
Rinse the corned beef and place it in the bottom of the slow cooker. Place all the celery stalks, large carrots, red potatoes and quartered onions on top of the meat in a large crock pot or slow cooker. At this time you can add the bottles of beer or ale. Now add the spices of your choice and water to just cover the vegetables. It is now time to place the cover on the slow cooker and allow it to cook on low, and not high, for nine hours. Check on it after eight hours and it may be ready, but it is more than likely to take the full nine hours.
If you prefer to have your cabbage softer you can remove everything but the cabbage from the slow cooker and then increase the temperature to high and cook the cabbage until it is soft but not soggy. This can take up to thirty minutes. If the cabbage seems done to you then you can skip this step in the slow cooker corned beef brisket recipe.
Now it is time to slice and serve your brisket. Be sure and do so across the grain. Serve with veggies and homemade horseradish sauce. If you do not want to make horseradish sauce, you can purchase it in the store. You can use the extra juice as a gravy if you wish.
Recipe for Horseradish sauce
3/4 cup of heavy whipping cream
1/2 cup of sour cream
1/2 cup horseradish
Small dash of hot sauce
Small dash of salt and pepper
Whip the heavy whipping cream and then fold in the sour cream slowly. Fold in horseradish. Add a dash of salt, pepper and a dash of hot sauce. You can modify this if you prefer to have more or less of an ingredient.