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Nutrition Facts
Serving Size 1 (409g) Recipe makes 8 servings
Calories 428
Calories from Fat 197		(46%)
Amount Per Serving		%DV
	Total Fat 22.0g	33%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 10.6g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 111mg		37%
Sodium 1375mg		57%
Potassium 1008mg		28%
Total Carbohydrate 30.2g		10%
	Dietary Fiber 5.1g	20%
	Sugars 6.3g
Protein 24.7g		49%
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Week of Sept. 27-Oct.3

Caroline Cooks

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Crock Pot Corned Beef and Cabbage

Recipe #79695 | ½ day | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sue L
Dec 29, 2003

Hearty stick to your ribs cooking. Great for St. Pat's Day or New Years. Has a nice sauce or serve with lots of grated horseradish.

SERVES 8 (change servings and units)

Ingredients

4 red potatoes, chopped into chunks
4 carrots, chopped into chunks
1 onion, cut into wedges
2-2 1/2 lbs corned beef brisket (with seasoning packet)
12 ounces beer (non-alcoholic beer such as O'Doul's is ok)
1 small cabbage, cut into wedges
1/4 cup applesauce
2 tablespoons Dijon mustard

Directions

1
Place the potatoes, carrots, and onions in the bottom of the crock pot.
2
Top with the brisket and sprinkle meat with the seasoning packet.
3
Pour beer over meat, and if necessary, add water until meat is just barely covered.
4
Cook on low 10-12 hours.
5
Remove meat from crock pot; set aside and keep warm.
6
Place cabbage in crock pot; cook on high for 30-35 minutes or until cabbage is cooked to your liking.
7
Mix together applesauce and mustard, and use as a sauce for the meat, if desired (prepared horseradish goes well also).
8
Slice meat thinly across the grain and serve hot with cooked vegetables.

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Featured Reviews for This Recipe

From: Caroline Cooks

On Oct 4, 2008

Yes, sir!!! It's a great! recipe, Sue. Use the veggies as you said, except the potates. Instead of the applesauce-mustard, I used Horseradish Cream for the beef. YUM! Will use this recipe again.

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From: Lavender Lynn

On Mar 19, 2008

This is a great way to do corned beef. I just started it in the crockpot in the morning and had my DH do the cabbage part when he got home. It all came out tender and delicious, and the broth is a treat in itself. The sauce — you sorta go "huh?" when you see the recipe and again when you mix the sauce, but it's quite good with the meat! Made for Please Review My Recipe March 2008.

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From: ellie_

On Mar 15, 2008

This was pretty good and we loved the corned beef but the veggies were kindof bland and overcooked- I was wondering if it would have been better if we cooked all the vegetables with the cabbage after the meat was cooked. Loved the sauce though! Thanks for sharing!

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From: Chef #345266

On Dec 30, 2007

I have used this recipe and then lost it. I have been on a quest to find it in time for New Year's Day. The sauce is the best and once you use it you will not want to eat Corned Beef with out it. Mary Jean

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