This hearty Slow-Cooker Corned Beef and Cabbage is made with a lean corned beef brisket, rutabaga, carrots, fingerling potatoes, and Savoy cabbage. This recipe creates a tender, savory, and complete meal with almost no effort. It’s a perfect comfort food classic for a chilly evening or a St. Patrick’s Day celebration, and it makes enough for 6 generous servings.

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Slow-Cooker Corned Beef and Cabbage Ingredients

• 4 pounds lean raw corned beef brisket
• 3 tablespoons pickling spice (often included with brisket)
• 1 medium rutabaga, halved and cut into wedges
• 1 pound large carrots, cut into 4-inch pieces
• 1 1/4 pounds large fingerling potatoes
• 1 leek, white and light-green parts only, cut into 3-inch pieces
• 1/2 head Savoy cabbage, cut into wedges
• 1/3 cup horseradish, drained
• 1/3 cup creme fraiche or sour cream

How To Make Slow-Cooker Corned Beef and Cabbage

1. Layer the slow cooker: Place the corned beef brisket in a large slow cooker. Scatter the pickling spices evenly over the top of the meat. Arrange the rutabaga, carrots, potatoes, and leek on top of and around the beef.
2. Add liquid and cook: Pour enough hot water (about 4 to 5 cups) into the slow cooker to cover the meat by at least 1 inch. Put the lid on and cook on the high setting for 7 to 8 hours, or until the beef is very tender.
3. Cook the cabbage: Carefully remove the cooked meat and vegetables from the slow cooker and set them on a platter to keep warm. Transfer 2 cups of the hot cooking liquid into a large, microwave-safe dish. Add the cabbage wedges, cover the dish, and microwave until the cabbage is tender, about 7 to 10 minutes.
4. Make the horseradish sauce: While the cabbage is cooking, pour 1 cup of the remaining cooking liquid from the slow cooker into a small skillet. Bring it to a boil and cook until the liquid has reduced by about half, which should take around 10 minutes. In a small bowl, mix this reduced liquid with the horseradish and creme fraiche (or sour cream) until smooth.
5. Slice and serve: Slice the corned beef against the grain. Serve the meat with the slow-cooked vegetables, tender cabbage, and the creamy horseradish sauce on the side.

Recipe Tips

• Layering for Success: Placing the firm root vegetables like rutabaga and carrots at the bottom of the slow cooker ensures they are fully submerged in the cooking liquid and cook evenly until tender.
• Use Hot Water: Starting with hot water gives your slow cooker a head start. This helps it come up to the correct cooking temperature more quickly, ensuring the food cooks safely and within the time specified.
• Cook Cabbage Separately: While it might seem easier to throw the cabbage in with everything else, cooking it for 7+ hours would make it mushy and overly pungent. Microwaving it separately at the end with the flavorful broth keeps it perfectly tender-crisp.
• Reduce the Broth for Sauce: Don’t skip the step of boiling down the cooking liquid for the sauce. This concentrates all the savory, spiced beef flavor, which prevents your final horseradish cream sauce from tasting watery.

What To Serve Corned Beef and Cabbage

This is a wonderful all-in-one meal, but a few classic pairings complete the experience. Serve with slices of warm Irish soda bread and soft butter for soaking up the delicious juices. A spoonful of grainy mustard is also a great addition alongside the horseradish sauce. For a traditional beverage pairing, a pint of a dark stout beer is the perfect complement to the rich, savory flavors of the meal.

How To Store Corned Beef and Cabbage Leftovers

• Refrigerate: Store the cooked corned beef and vegetables in separate airtight containers in the refrigerator for up to 4 days. Storing them separately helps the vegetables maintain a better texture. The recipe suggests reserving some meat, vegetables, and cooking liquid to make Corned Beef Hash.
• Freeze: The corned beef itself freezes very well. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe bag, and freeze for up to 2 months. The cooked vegetables, especially potatoes and cabbage, do not freeze well and can become watery and mushy upon thawing.

Slow-Cooker Corned Beef and Cabbage Nutrition Facts

• Calories: 680 kcal
• Total Fat: 39g
• Saturated Fat: 15g
• Cholesterol: 195mg
• Sodium: 2150mg
• Total Carbohydrate: 32g
• Dietary Fiber: 8g
• Sugars: 10g
• Protein: 48g

Frequently Asked Questions

• Can I cook this recipe on the LOW setting? Yes, you can adapt this for the low setting. Cook on low for 9 to 10 hours, or until the corned beef is fork-tender.
• My corned beef didn’t include a spice packet. What can I use? If your brisket doesn’t have a spice packet, you can make your own. A simple mix includes about 1 tablespoon each of whole mustard seeds, coriander seeds, and black peppercorns, along with a few allspice berries and a crumbled bay leaf.
• What is creme fraiche? Can I use a substitute? Creme fraiche is a type of thick, cultured cream with a rich taste and mild tanginess. It’s similar to sour cream but usually has a higher fat content, which makes it resistant to curdling in sauces. Sour cream is a perfect substitute for this recipe and is listed as an alternative.
• Why is my corned beef tough? If your corned beef is tough, it most likely needed more time to cook. Low and slow cooking is key to breaking down the tough connective tissues in the brisket, resulting in that classic tender, shreddable texture.

Try More Recipes:

• Instant Pot Beef Stew Recipe
• Slow-Cooked Beef In Red Sauce Recipe
• Mississippi Pot Roast Recipe