Corned Beef and Cabbage Dinner for the Slow Cooker

Total Time
13hrs 15mins
Prep 15 mins
Cook 13 hrs

I love the convenience of using a crockpot and love finding new recipes for it.

Ingredients Nutrition


  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.
  2. Cover; cook on Low setting 10 to 12 hours.
  3. About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm.
  4. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to High; cover and cook 30 to 35 minutes longer or until cabbage is crisp-tender.
  5. Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
  6. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker.
  7. Serve corned beef and vegetables with sauce.
Most Helpful

This was really good! I used (cheap) beer since I didn't have apple juice and I kind of missed seeing the part about adding enough water to just cover the meat, not that I could have in my too-small crock pot. I had a 3 lb brisket and cooked it for about 7 1/2 hours, the last 2 hours on High. It was absolutely the most tender corned beef I've ever made. It was the first time my son had had corned beef and cabbage- now he and the husband are arguing over who gets the leftovers, what little there are.

KMLWPA March 17, 2010

I just want to comment on the Horseradish sauce.. it was fantasic and out of this world! it made the greatest addition to the corned beef other than the same ole' brown mustard I have used for years. I tripled the recipe and handed it out to all my family members to try and just got a phone call that it's pretty much gone! everyone went crazy for it! many thanks! and we will certainly add it every year!

D. Rose March 17, 2010

This was decent. The amount of water could have been cut way down, and the veggies needed to be cooked longer on high to be tender. The sauce was fabulous, though!

Niki Tiki Tavi March 19, 2010