Get your green on and try this simple slow cooker recipe.
The next time you see corned beef at the store, grab some veggies to go with it and get out that crockpot! You're just a few steps away from a classic boiled supper.
Easy Slow Cooker Corned Beef With Creamy Mustard Sauce Recipe:
Ingredients (4-6 servings):
- 1 packaged, raw corned beef with spices (1.5-2 lbs.)
- 5 cups of water
- 1 small head of green cabbage
- 2 cups of baby carrots
For the sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup mustard
- 1/2 tsp. garlic powder
- Salt and pepper to taste
Remove the corned beef from its packaging, rinse it off and set it in the slow cooker, along with the contents of the spice packet. Add enough water to cover the meat and set on HIGH with the lid on—you'll be cooking this for 6 hours in all.
Make the sauce by whisking the ingredients together and seasoning with salt and pepper. Cover and refrigerate until you're ready to use it.
Prepare the cabbage by removing the tough outer leaves and cutting the rest into wedges. Leave the core on; it will help hold the leaves together when you're ready to serve it. After 5 hours, add the cabbage and carrots to the crockpot and weigh them down with the meat. The corned beef should be perfectly tender after simmering for 6 hours.
Remove the corned beef and cut it into slices against the grain. Serve with a wedge of cabbage, carrots, and your choice of starch. I had some leftover boiled baby potatoes that I added during the last 30 minutes of cooking.
- If you don't like cabbage, baby potatoes, carrots, and onions are also a good mix of vegetables to add during the last hour of simmering time.
- Instant Pot owners can make this recipe in a fraction of the time with the pressure cooking setting. See a recipe for that here.
- Reserve the broth to cover your leftovers. Corned beef dries out in the blink of an eye if not stored properly.
*Photos by Sarina Petrocelly
Will you be making corned beef and cabbage for St. Patrick's Day this year? What's your favorite method of cooking it? Let us know in the comments.