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Slow Cooker Corned Beef with Veggies and Horseradish Sauce

This Slow-Cooker Corned Beef with Veggies and Horseradish Sauce is something I make every year for St. Patrick’s Day! The corned beef and cabbage part of this meal is low-carb, Keto, low-glycemic, gluten-free, and dairy-free; if you add carrots they are higher in carbs. Use the Diet-Type Index to find more recipes like this one.

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Slow Cooker Corned Beef with Veggies and Horseradish Sauce found on KalynsKitchen.com.

Slow-Cooker Corned Beef with Veggies and Horseradish Sauce is something that’s a once-a-year splurge for me, but I do make corned beef either in the crockpot or in the pressure cooker every St. Patrick’s Day. The last few years I’ve been cooking it for my slightly Irish father, who isn’t on a diet and would love to have corned beef any time of year.

If you live in the U. S. most packages of corned beef come with a spice packet included, but if you don’t have one of those packets, this recipe from Mark Bittman’s How to Cook Everything will tell you what spices to use. Corned beef is easy to cook, but be careful not to overcook the vegetables. This year I’m going to try serving the corned beef to dad with some Roasted Cabbage with Lemon for a slightly different twist, and I might try roasted carrots and roasted potatoes (for dad) as well.

If you’d like more corned beef options, check out The BEST Slow Cooker Corned Beef Recipes from Food Bloggers  and The BEST Instant Pot Corned Beef Recipes at Slow Cooker or Pressure Cooker. And for even more corned beef goodness, including ideas for leftover corned beef, there’s a great collection of The BEST Low-Carb Corned Beef Recipes on this site.

Slow Cooker Corned Beef with Veggies and Horseradish Sauce found on KalynsKitchen.com.

There’s not much to cooking corned beef in the crockpot; just put enough water to barely cover the meat, add spices and a few onions, and let it simmer on low for 6-7 hours, or until the meat is tender enough to pierce easily with a fork.

Slow Cooker Corned Beef with Veggies and Horseradish Sauce found on KalynsKitchen.com.

Serve with cabbage, carrots (and even a few potatoes if you’re not on a diet) for a great Irish American meal that definitely tastes good, especially if you only eat it once a year! If you wanted to add something else, this would taste great with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese or 100% Whole Wheat Brown Soda Bread.

Slow Cooker Corned Beef with Veggies and Horseradish Sauce

(Makes about 6 servings, recipe adapted from How to Cook Everything.)

Ingredients:
1 corned beef, 3-5 pounds (flat cut preferred)
1 bay leaf
1 head garlic
3 whole cloves
10 peppercorns
5 allspice berries or small pinch ground allspice
1 whole onion
1 head cabbage, cut in 4 pieces
2 cups carrots, cut up if large
(You could add onions if you wish)

Horseradish sauce Ingredients:
3/4 cup mayo, lite mayo, or sour cream (or use a combination)
2-3 T cream style horseradish

Instructions:
Trim all visible fat from corned beef and place in bottom of crock pot.  Cut onion into a couple of pieces and place around the meat. Pour in enough water to cover, add spices and cook on low for about 6-7 hours.

When you can pierce corned beef fairly easily with a fork, pour out most of the liquid (saving it if you want to make the “au jus” sauce below) remove onion, and add cabbage and carrots. Cook on high about 1 hour, or until veggies are tender. (If you’re hanging out in the kitchen you might want to put the carrots in for a while, then add the cabbage.) You can remove the meat for part of the cooking time if you feel it is getting too done.

Optional – To make a flavorful “au jus” type sauce to serve with the meat: While veggies are cooking, skim reserved cooking liquid and simmer to reduce by half or more. (I taste it to decide how concentrated to make it. It can get too salty if you simmer too long.) If you are needing extra comfort, you can whisk a tablespoon or so of butter into the au jus when it has been reduced to the desired consistency. I find I don’t need that any more, but it does give a good flavor.

Horseradish sauce: Combine mayo, sour cream, or a mixture with horseradish and whisk together. I would advise starting with a smaller amount of horseradish and tasting, then adding more until you get the amount you prefer. (You can replace some of the mayo or sour cream with milk if you want a thinner sauce.) When veggies are done to your liking, cut corned beef across the grain and serve with vegetables and sauce.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Corned beef isn’t really South Beach Diet approved, so this is a once-a-year treat if you’re following that diet, but corned beef and cabbage (without the carrots) would be great for most low-carb eating plans. This could be a whole meal by itself, but if you have non-South Beach Dieters in the family, you might want to cook potatoes in with the other vegetables for them.

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Nutritional Information?
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Slow Cooker Corned Beef with Veggies and Horseradish Sauce found on KalynsKitchen.com.

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26 comments on “Slow Cooker Corned Beef with Veggies and Horseradish Sauce”

  1. Horseradish is amazingly evocative to me. A little bit is so tonic, but just a teeny bit too much can really put the hurt on ya. If I manage to do my herb blogging the week of passover I will be featuring this wonderful seasoning (no corned beef, though!)

  2. That is by far and away the best looking corned beef I’ve seen. You did get a really lean cut! And the horseradish is sooooo go with this. Excellent.

  3. My neighbor years ago grew horseradish and OH MY was fresh good. Nothing better right now for a hearty fulfilling meal when the weather just doesn’t know what is wants to do. Seems St Patricks day comes at a good time. beautiful meal kaylyn!

  4. TCL, look forward to your thoughts on horseradish, whenever it is.

    Tanna, I tried to get the leanest one I could find; thanks for noticing. And yes, the horseradish sauce is great with this.

    Doodles, would love to try fresh horseradish sometime. Thanks.

  5. Thanks for the nice reference. The Blogher article was excellent. It was a fun event.

  6. Can corned beef be frozen?

  7. Anonymous you can freeze corned beef both when it's raw in the bag and also after it's cooked.

  8. Love corned beef and cabbage. I try ordering this dish in most restaurants i go to so I can compare.

  9. Corned beef is definitely one of my favorite things- so rich and salty! My father-in-law, also a South Beach dieter, will be making some for our once a year treat! Never had it with horseradish, though…interesting.

  10. This is such a lovely plate, and a classic! We eat this meal twice a year, in one week, cooked once by my parents and once by my husband's ~ neither of whom are remotely Irish. Completely different styles of prep and delicious both ways. 🙂

    Your addition of horseradish sounds absolutely perfect!!

  11. I've never found corned beef in Australia to be fatty, wonder if it's a different cut?

  12. Neil most of the corned beef here has a thick layer of fat on top, although not a huge amount of fat in the meat. I think it's not that fatty if you cut that layer of fat off when you eat it, but the South Beach people seem to feel it's too much saturated fat. BTW, my dad devoured this when I made it for him this year!

  13. My favorite way to make corned beef and cabbage is via the slow cooker. Your recipe is simpler than mine, but it still looks great. 🙂 I haven't had this with horseradish before. Normally we have it with a sturdy deli mustard, but I might try your sauce this year for a change.

  14. Wendy, I'm very partial to that horseradish sauce!

  15. This looks so good and I'm going to make it next week. There is a horseradish mustard that my local grocery sells that I am dying to dip the corned beef in. I love horseradish too Kalyn. Thanks for the recipe!!!

  16. Roy, you're welcome. (I can tell I need to look for that horseradish mustard!)

  17. Hi! This looks great – I'm going to try it for St Patrick's day this year. 🙂

    After the meat has cooked for seven or so hours you say to "remove the onion" – but I don't see where we put in the onion. Should that be added with the meat? Should it be whole or cut up? thanks!!

  18. Thanks for the catch!! Yes, I put the onion in at the very beginning to season the meat and broth and then remove it when I add the vegetables I'm serving with it. Will edit the recipe right now.

  19. I picked up a corned beef brisket on sale after St. Patrick's Day, and I used this recipe to make it in the slow cooker last night. Delicious! Thanks so much for sharing it!

  20. Hi Kalyn, My corn beef seems to be a hit or miss. Sometimes it's stringy(after cooking),and sometimes it's a nice cut,sliced. My question is there a way to pick the cut of the meat that would be tender but not stringy? I use the crock-pot method. Thanks very much.

  21. Sadly, I guess not everyone has a great dish. Mine was a failure,& I followed the recipe exactly. Bought the flat cut meat,red potatoes,cabbage,carrots…etc. and it was disappointing. I made a vow that I will not make again..too much money & effort wasted. Don't have much of a clue what to do w/all the left overs..I love cb patties,but I'm not going to buy a grinder to mix up the meat..soup? don't see that,so I'm going to take it as a loss,and a lesson…next yr. I'll go out to a restaurant and have it…more affordable that way. Just to let anyone/everyone know not all recipes turn out winners.

    • I have made this at least 10 times and it's been great every time. So I don't have any idea why yours was not a success. But I know the recipe is okay, because as I said I've made it at least 10 times.

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