This traditional Irish-American corned beef and cabbage is slow-cooked until fork-tender, then finished under the broiler for a crispy exterior and topped with a zesty homemade horseradish cream sauce for tangy brightness.
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Place the corned beef brisket and a small amount of its brine into a slow cooker. Add enough water to partially cover the meat.
Cover and cook on high for 4 hours.
After 4 hours, add the baby carrots and cabbage wedges to the slow cooker around the brisket.
Season the cabbage with salt, cover, and continue to cook for another 2 hours.
While the beef and vegetables cook, prepare the horseradish sauce. In a small bowl, combine the sour cream, dijon mustard, light mayonnaise, apple cider vinegar, prepared horseradish, stone ground mustard, and water.
Season the sauce with a little salt and mix until well combined. Cover and let it sit for the flavors to meld while the corned beef finishes cooking.
Once cooking is complete, remove the vegetables from the slow cooker and arrange them on a serving platter.
Remove the corned beef and place it on a parchment-lined baking sheet.
Broil the corned beef for about 5 minutes, until the top becomes nice and crusty.
Slice the corned beef against the grain and serve immediately with the cooked vegetables and horseradish sauce.
Store leftover corned beef and cabbage in an airtight container for up to 4 days; reheat gently in the oven at 325°F or in the microwave to avoid drying out.
Large braising pan or Dutch oven with lid · Broiler-safe baking dish or sheet pan
The brine packet that comes with corned beef is flavorful and helps season the meat during cooking. You can use it as-is or rinse briefly if you prefer less salt. The recipe uses the brine for optimal tenderness and flavor.
Cook until a fork easily pierces the thickest part of the meat, typically 3-4 hours on low heat. The meat should be very tender and pull apart easily.
Yes, prepare the horseradish sauce up to 2 days in advance and refrigerate in an airtight container. Stir before serving.
Add 1-2 cups water or enough to barely cover the corned beef. Adjust as needed during cooking to keep it moist but not swimming in liquid.
Yes, store cooked corned beef in an airtight container for up to 3 months. Thaw overnight and reheat gently in the oven or microwave to avoid drying out.
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