Tuesday, March 17, 2015

New Recipe: Crock-Pot Corned Beef & Cabbage with Horseradish Sauce

Happy St. Patricks Day!
In honor of this Irish holiday I wanted to provide you with a traditional Irish dish, corned beef and cabbage! Although I'm mostly Italian, my grandmother was Irish so I definitely have a love for Irish cuisine. Sometimes corned beef can be tough, but when you cook it in the crock-pot it becomes a melt in your mouth dish that it worth trying. **Be prepared, this meal takes all day to cook in the crock-pot so you will want to plan accordingly.**

  • 2lb corned beef brisket
  • 1 head of cabbage, wedged
  • 1 large onion, sliced
  • 3-4 carrots, sliced
  • 2 brown potatoes, diced into cubes (you can leave the skin on)
  • 4 cups water
  • 1/4 tsp ground pepper
  • 1/2 cup sour cream
  • 1/4 cup horseradish
  • 2 tbsp spicy brown mustard


  • In crock-pot, place corned beef brisket, sliced onion, carrots and potatoes.
  • Pour 4 cups water over mixture and season ground pepper over top of mixture.
  • Cook on low for 8 hours or on high for 4 hours.
  • After 8 hours on low or 4 hours on high, open top and add wedged cabbage on top. Put top back on and cook for another hour on high. 
  • 15 minutes before cooking is complete, grab a small bowl and combine sour cream, horseradish and spicy brown mustard, set aside. 
  • Remove corned beef brisket and slice up, serve with cabbage, carrots, potatoes and onions. Use horseradish mixture for dipping sauce.
  • Enjoy!

1 comment:

  1. Perfect for St. Patrick's Day! I will have to bookmark this for next year!



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