Best 9 Slow Cooker Corned Beef Brisket With Horseradish Sour Cream Recipes

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Slow-cooker corned beef brisket is a classic dish that is perfect for a hearty and flavorful meal. The brisket is slowly cooked in a flavorful liquid, resulting in a tender and juicy meat that falls apart easily. Served with horseradish sour cream, this dish is sure to be a hit with your family and friends. This slow-cooker recipe makes the process of cooking corned beef brisket incredibly simple and convenient, allowing you to enjoy this delicious meal with minimal effort.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER CORNED BEEF BRISKET WITH HORSERADISH SOUR CREAM



Slow-Cooker Corned Beef Brisket with Horseradish Sour Cream image

Make classic corned beef in a new-fashioned slow cooker style.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 8

Number Of Ingredients 8

1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3 1/2 lb)
3/4 teaspoon crushed red pepper flakes
1 cup Progresso™ reduced-sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon cream-style prepared horseradish
2 tablespoons chopped fresh parsley

Steps:

  • In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. In small bowl, mix broth and Worcestershire sauce; pour over beef.
  • Cover and cook on Low heat setting 8 to 9 hours or until beef is tender.
  • Remove beef and onion from cooker, using slotted spoon. Cut beef across grain into thin slices. In small bowl, stir sour cream, horseradish and parsley until blended. Serve with beef and onion.

Nutrition Facts : Calories 330, Carbohydrate 3 g, Cholesterol 90 mg, Fiber 0 g, Protein 43 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 1/2 g

SLOW COOKER CORNED BEEF WITH CREAMY HORSERADISH SAUCE



Slow Cooker Corned Beef With Creamy Horseradish Sauce image

The mouth-watering aromas coming from your slow cooker will have your family counting the seconds to dinner time on St. Patrick's Day or any other night of the year! Adapted from a Betty Crocker recipe, it can be served with boiled baby red potatoes and steamed green cabbage for a traditional Irish dinner.

Provided by Liynaa

Categories     Meat

Time 8h5m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 8

1 medium yellow onion, sliced (ex. Bermuda, Maui, Spanish, Vadalia, etc.,)
3 -3 1/2 lbs corned beef brisket, trimmed of extra fat
3/4 teaspoon crushed red pepper flakes
1 cup chicken broth or 1 cup chicken stock
1 tablespoon Worcestershire sauce
1/2 cup sour cream or 1/2 cup plain yogurt
1 tablespoon prepared horseradish
2 tablespoons fresh parsley, chopped

Steps:

  • 1. Place the onion slices in the bottom of a 5-6 quart slow cooker. Rinse beef and place on top of onions, discarding spice packet. Sprinkle with red pepper flakes. Mix broth and Worcestershire sauce and pour over top.
  • 2. Cover and cook on low heat 8 to 9 hours.
  • 3. In a small bowl, mix sour cream or yogurt, horseradish, and parsley. Serve with the beef and the onions.

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h20m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/2 pounds small redskin potatoes, halved
4 carrots, cut into 2-inch pieces
1 large onion, cut into 1/2-inch wedges
2 stalks celery, peeled and cut into 2-inch pieces
2 or 3 sprigs fresh thyme
One 4-pound piece corned beef brisket, rinsed
12 ounces stout beer
2 tablespoons pickling spice
1/2 small head green cabbage, core intact and cut into thick wedges
1/2 cup sour cream
1/4 cup prepared horseradish
2 tablespoons whole-grain mustard
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
  • Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
  • Whisk together the sour cream, horseradish and mustard in a small bowl.
  • Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
  • Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

CROCK POT CORNED BEEF DINNER WITH HORSERADISH



Crock Pot Corned Beef Dinner With Horseradish image

This slow cooker corned-beef dinner is an easy preparation and it cooks to perfection in the crock pot. Serve it with the optional horseradish sauce.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 10h20m

Yield 10

Number Of Ingredients 21

For the Horseradish Sauce:
1 cup sour cream
2 teaspoons mayonnaise
3 tablespoons horseradish (well-drained prepared)
1/4 teaspoon salt
1/2 teaspoon granulated sugar (or to taste)
For the Corned Beef Dinner:
1 (4-pound) corned beef brisket
Water (to cover)
1 cup small white onions (peeled, or use frozen)
1 onion (peeled)
6 cloves
2 medium bay leaves
1/2 teaspoon dried leaf thyme
2 teaspoons salt
3 parsnips (peeled, halved lengthwise, and cut into 3-inch length)
6 to 8 medium carrots (peeled, halved lengthwise and cut into 3-inch lengths)
1 small rutabaga (peeled cut in chunks)
6 medium red potatoes (peeled and quartered; or small whole new potatoes)
3 stalks celery (cut into 3-inch lengths)
2 tablespoons parsley (chopped)

Steps:

  • If making horseradish sauce, combine the sour cream, mayonnaise, drained horseradish, 1/4 teaspoon of salt and 1/2 teaspoon of sugar, or to taste, in a small bowl. Cover and refrigerate until serving time.
  • If corned beef is too large to fit in your crockpot, cut in half, thirds, or quarters.
  • Place the corned beef in the slow cooker and cover with water. Add the small white onions and the large onion with cloves stuck in it, the bay leaves, thyme, and 2 teaspoons of salt. Arrange the parsnips, carrots, rutabaga, potatoes and carrots around the corned beef.
  • Cover and cook on LOW for 9 to 11 hours, or until the corned beef and vegetables are tender.
  • Drain well and then transfer beef to serving platter with the vegetables arranged around the edges. Sprinkle with chopped parsley before serving.
  • Serve with the horseradish sauce, if using.

Nutrition Facts : Calories 610 kcal, Carbohydrate 27 g, Cholesterol 188 mg, Fiber 6 g, Protein 58 g, SaturatedFat 12 g, Sodium 644 mg, Fat 29 g, ServingSize 8 to 10 Servings, UnsaturatedFat 13 g

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Corned beef shrinks by about 50%, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person. If I'm serving it early in the day, I like to set this up before bed and let it cook while I sleep. In the morning, I remove the meat and vegetables from the pot and reheat about 1/2 hour before I want to serve it.

Provided by Food Network

Categories     main-dish

Time 9h15m

Yield 4 servings

Number Of Ingredients 13

2 stalks celery, halved
4 carrots
1 medium onion, cut in 4 wedges
4 to 6 red potatoes, quartered
1 4-pound corned beef brisket
12-ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
1 medium head cabbage, cut into 6 wedges
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup drained prepared horseradish
dash hot sauce
salt and pepper to tast

Steps:

  • For serving: grainy mustard and horseradish sauce, recipe below
  • Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
  • Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
  • Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
  • Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.;

SLOW-COOKED CORNED BEEF



Slow-Cooked Corned Beef image

It's not luck; it's just an amazing Irish recipe. With this in the slow cooker by sunrise, you can be sure to fill seats at the dinner table by sundown. -Heather Parraz, Rochester, Washington

Provided by Taste of Home

Categories     Dinner

Time 9h20m

Yield 6 servings (plus about 14 oz. cooked corned beef leftovers).

Number Of Ingredients 9

6 medium red potatoes, quartered
2 medium carrots, cut into chunks
1 large onion, sliced
2 corned beef briskets with spice packets (3 pounds each)
1/4 cup packed brown sugar
2 tablespoons sugar
2 tablespoons coriander seeds
2 tablespoons whole peppercorns
4 cups water

Steps:

  • In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.

Nutrition Facts : Calories 557 calories, Fat 31g fat (10g saturated fat), Cholesterol 156mg cholesterol, Sodium 1825mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 4g fiber), Protein 32g protein.

SLOW COOKER CORNED BEEF-STYLE BRISKET



Slow Cooker Corned Beef-Style Brisket image

Making corned beef from scratch means you control the ingredients, no chemicals means better eating. I cook mine with carrots and cabbage.

Provided by margaret

Categories     Main Dish Recipes     Roast Recipes

Time P1DT16h20m

Yield 8

Number Of Ingredients 13

1 small onion, minced
3 cloves garlic, minced
½ cup Dijon mustard
2 tablespoons apple cider vinegar
3 bay leaves, crumbled
8 whole black peppercorns, crushed
1 tablespoon pickling salt
1 teaspoon chopped fresh parsley
1 teaspoon celery seed
1 (4 pound) beef brisket
1 cup water
4 carrots, peeled and cut into 1-inch chunks
½ small head cabbage, sliced into strips

Steps:

  • Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
  • Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
  • To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 11.2 g, Cholesterol 92.3 mg, Fat 19.6 g, Fiber 2.6 g, Protein 27.8 g, SaturatedFat 7.5 g, Sodium 1347.6 mg, Sugar 3.5 g

SPICED CORNED BEEF BRISKET WITH HORSERADISH SOUR CREAM



Spiced Corned Beef Brisket With Horseradish Sour Cream image

Make and share this Spiced Corned Beef Brisket With Horseradish Sour Cream recipe from Food.com.

Provided by Samantha in Ut

Categories     Meat

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 8

1 large sweet onion, sliced
3 1/2 lbs corned beef brisket (discard seasoning packet)
3/4 teaspoon crushed red pepper flakes
1 cup chicken broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon creamed horseradish
2 tablespoons chopped fresh parsley

Steps:

  • Place onion in crockpot.
  • After rinsing beef place on onion and sprinkle with red pepper.
  • After mixing broth and Worcestershire sauce pour over beef.
  • Cover and cook on low heat 8-9 hours or until beef tender.
  • Mix sour cream, horseradish and parsley.
  • Serve with beef and onion.

Nutrition Facts : Calories 549.2, Fat 40.9, SaturatedFat 14.5, Cholesterol 200.7, Sodium 2413.3, Carbohydrate 5.5, Fiber 0.7, Sugar 2.2, Protein 37.5

SARAH'S SLOW-COOKER CORNED BEEF AND CABBAGE



Sarah's Slow-Cooker Corned Beef and Cabbage image

An Irish classic. Great for St. Paddy's Day!

Provided by SarahLayne

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Yield 8

Number Of Ingredients 11

1 (4 pound) lean raw corned beef brisket
3 tablespoons pickling spice
2 stalks celery, cut into halves
1 pound carrots, cut into 4-inch pieces
1 ¼ pounds red potatoes, quartered
1 onion, sliced
1 head Savoy cabbage, cut into 6 wedges
1 (12 fluid ounce) can or bottle Irish stout beer
hot water, as needed
⅓ cup grated horseradish, drained
⅓ cup sour cream

Steps:

  • Place the corned beef into the bottom of a large slow cooker.
  • Scatter the pickling spice over the brisket.
  • Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
  • Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
  • Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
  • Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
  • Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
  • Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
  • Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

Nutrition Facts : Calories 608 calories, Carbohydrate 29.8 g, Cholesterol 129.5 mg, Fat 37 g, Fiber 7.3 g, Protein 39.1 g, SaturatedFat 12.3 g, Sodium 2918.4 mg, Sugar 7.2 g

Tips:

  • For a more flavorful corned beef, brine it for at least 24 hours before cooking. This will help to tenderize the meat and infuse it with flavor.
  • If you don't have time to brine the corned beef, you can still make a delicious meal by cooking it in a slow cooker with water, vegetables, and spices.
  • Use a variety of vegetables in your slow cooker corned beef recipe. This will add flavor and nutrients to the dish.
  • Don't overcook the corned beef. It should be cooked until it is tender, but not so long that it becomes dry.
  • Serve the corned beef with your favorite sides, such as mashed potatoes, cabbage, and carrots.

Conclusion:

Slow cooker corned beef is a delicious and easy-to-make meal that is perfect for a special occasion or a weeknight dinner. With a little planning, you can have a tender and flavorful corned beef dinner on the table in no time.

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