Slow-Cooked Corned Beef and Cabbage Dinner

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

Ingredients

Dinner

  • 2 lb. small red potatoes
  • 1 1/2 cups fresh baby carrots
  • 1 medium onion, cut into 8 wedges
  • 1 (2 to 2 1/2-lb.) corned beef brisket with seasoning packet
  • 2 cups apple juice
  • Water
  • 8 thin wedges cabbage

Horseradish Sauce

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 teaspoons Dijon mustard

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
  • Step 
    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.

© 2025 ®/TM General Mills All Rights Reserved