Sarasota's Crock Pot Corned Beef & Cabbage

Prep Time
Cook Time
6h 10m
Ready In

"This is my favorite and the only way I like to cook Corned Beef and Cabbage. It is very easy and yet so good. This can be prepared on the stove, but my method is in the crock pot. I thicken the broth with a little corn starch to serve with it; but also like a creamy horseradish sauce as well. I usually cook mine on high for 6-8 hours; but it can also be cooked on low for 8-10 hours. Please note: These cooking times can vary. This has a lot to do with the size and style of your crock, pot as they all cook differently; but also, the weight and amount of vegetables you use. I don't necessary go by 1 cup or this vegetable; but rather, 3 carrots, or 1 onion - so, the amount of vegetables is completely up to you. You can add as little or as much as you want."

Original recipe yields 7 servings


  • Serving Size: 1 (812.5 g)
  • Calories 935.2
  • Total Fat - 51.9 g
  • Saturated Fat - 17.4 g
  • Cholesterol - 261.3 mg
  • Sodium - 2858.5 mg
  • Total Carbohydrate - 54.8 g
  • Dietary Fiber - 10.9 g
  • Sugars - 6.7 g
  • Protein - 57.6 g
  • Calcium - 202.3 mg
  • Iron - 9.2 mg
  • Vitamin C - 110.9 mg
  • Thiamin - 0.3 mg

Step 1

Vegetables ... Prepare all your vegetables - cut them in similar sizes so they cook evenly. I like to cut mine in approximately 1 1/2" pieces. You can add parsnips or turnips too which are common, but I tend to stick with carrots, potatoes, onions and cabbage.

Step 2

Corned Beef ... I am basing this on a 7 hour cook time which is what mine took for a 4 lb corned beef and enough vegetables to fill up an oval 5 qt crock pot.

Step 3

Add the sliced onion to the bottom of the crock pot. Then, rinse the corned beef well and add it to the crock pot. Pour the beer over the top and add the seasoning packet that comes with the corned beef, along with the peppercorns, bay leaf, fresh thyme, and cook on high approximately 3 hours. Then add the potatoes, carrots, quartered onion, and brandy and cook another 2 1/2 hours. Finish by adding the cabbage wedges and cook another 1 1/2 hours. Again, cooking times can vary - these are approximate times.

Step 4

Sauce ... As dinner cooks, make the sauce. Three (3) parts sour cream to 1 part stone ground mustard and 1 part prepared horseradish sauce. You can substitute dijon for stone ground if necessary. Now, if you like your sauce a bit spicier or tangy, add more horseradish or mustard to taste. This is just the blend that I like best. You can make as much as you want to serve with this meal.

Step 5

Finish ... After approximately 7 hours of cooking, check to see if the vegetables are tender. If so, remove the vegetables to a serving bowl, and the corned beef to a serving platter - and cover both with foil as you make the broth / sauce.

Step 6

Broth / Sauce ... Transfer the broth to a small pot straining it as you add it, and bring it to a medium simmer. Mix the corn starch with cold water and add to the pot to thicken the sauce. Heat to a light boil to thicken, then reduce to low heat. Thicken the broth as much as you want. I prefer a thinner broth.

Step 7

Serve ... The broth is wonderful over the vegetables and the sour cream sauce is just so good with the meat. But I honestly use both on everything. And of course don't forget the Irish Soda Bread or Beer Bread to round out the dinner. ENJOY!!

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Everything came out perfect. Lovely tender corned beef. The timing of the veggies is just right. The stout/brandy broth is so good on the veggies. Especially fork mashed into the potatoes. I didn't thicken the broth and I used cottage cheese for the sauce instead of sour cream. We loved our dinner and I can honestly say this is the best CB & C recipe I have tried to date!

(19 Mar 2016)