Corned Beef and Cabbage with Horseradish Sauce

Corned Beef and Cabbage with Horseradish Sauce is a delicious St. Patrick’s Day dinner. This slow cooker dish is a holiday tradition you will love.

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Ingredients Needed For Corned Beef and Cabbage with Horseradish Sauce:

• 3 pound corned beef plus the seasoning packet
• 1 onion cut into wedges or chunks
• 3 large carrots cut into chunks 
• 2 large cloves garlic minced
• 1 1/2 pounds baby red potatoes cut in half if too large
• 2 bay leaves
• 14.5 ounce can beef broth
• 1 small head green cabbage cut into thin wedges

Horseradish Sauce:

• 3 tbsp prepared horseradish
• 1/2 tsp Worcestershire sauce
• 1/2 cup sour cream
• 3 tbsp mayonnaise 
• 2 tbsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions For Corned Beef and Cabbage with Horseradish Sauce:

1. Place the cut up onion into the bottom of the slow cooker. 
2. Rinse the corned beef and pat it dry. Place beef into the slow cooker. 
3. Sprinkle the corned beef with the seasoning packet that was included with the meat when purchased. 
4. Place the cut carrots, baby potatoes, minced garlic and bay leaves on top of the corned beef.
5. Pour the beef broth over the top of the meat and veggies, close the lid and cook on low for 8 hours.
6. Make the horseradish sauce by mixing all of the ingredients, in a bowl, until smooth and creamy. Refrigerate horseradish sauce until ready to serve.
7. When cooking time has reached the six hour point, add the cut up cabbage to the slow cooker and continue cooking for two more hours. 
8. When eight hours have passed, remove the corned beef from the slow cooker, place it on a plate and cover it with foil. Let the corned beef rest for 15 minutes. 
9. Then, remove the bay leaves from the slow cooker and serve the corned beef with the vegetables and horseradish sauce. Enjoy!

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Print

Corned Beef and Cabbage with Horseradish Sauce

The perfect way to make this St. Patrick's Day favorite!

Course Dinner

Cuisine Irish

Keyword Corned Beef, Easy Slow Cooker Meals, St. Patrick’s Day

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Servings 4

Author Sweeter With Sugar

Ingredients

• 3 pound corned beef plus the seasoning packet
• 1 onion cut into wedges or chunks
• 3 large carrots cut into chunks
• 2 large cloves garlic minced
• 1 1/2 pounds baby red potatoes cut in half if too large
• 2 bay leaves
• 14.5 ounce can beef broth
• 1 small head green cabbage cut into thin wedges

Horseradish Sauce:

• 3 tbsp prepared horseradish
• 1/2 tsp Worcestershire sauce
• 1/2 cup sour cream
• 3 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Place onion into the bottom of the slow cooker.

2. Rinse corned beef and pat dry. Place into the slow cooker.

3. Sprinkle the corned beef with the seasoning packet.

4. Place cut carrots, baby potatoes, minced garlic and bay leaves on top of the corned beef.

5. Pour the broth over the top, close the lid and cook on low for 8 hours.

6. Make the horseradish sauce by mixing all of the ingredients, in a bowl, until smooth. Refrigerate until ready to serve.

7. When cooking time has reached the 6 hour point, add the cabbage to the slow cooker and continue cooking for 2 more hours.

8. When 8 hours have passed, remove corned beef from the slow cooker, place on a plate and cover with foil. Let the corned beef rest for 15 minutes.

9. Then, remove the bay leaves and serve the corned beef with the vegetables and the horseradish sauce. Enjoy!

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