Crock Pot Corned Beef Dinner With Horseradish

Classic Corned Beef Meal
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  • 10 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 10 hrs
  • Yield: 8 to 10 Servings

This is an easy way to make your St. Patrick's Day corned-beef dinner, and it makes a fabulous Sunday dinner as well. Make the horseradish sauce and chill it for least an hour or two for best flavor. If you don't care for horseradish, feel free to omit it.

Add boiled cabbage wedges (see the tips and variations, below) or a cabbage gratin to the meal and serve it with crusty bread or a rustic Irish soda bread.

What You'll Need

  • For the Horseradish Sauce:
  • 1 cup sour cream
  • 2 teaspoons mayonnaise
  • 3 tablespoons horseradish (well-drained prepared)
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar (granulated), or to taste
  • For the Corned Beef Dinner:
  • 1 corned beef brisket, about 4 pounds
  • water, to cover
  • 1 cup small white onions (peeled) or use frozen
  • 1 onion (peeled) and stuck with 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)

How to Make It

  1. If making horseradish sauce, combine in a small bowl the sour cream, mayonnaise, drained horseradish, 1/4 teaspoon of salt and 1/2 teaspoon of sugar, or to taste. Cover and refrigerate until serving time.
  2. If corned beef is too large to fit in your crockpot, cut in half, thirds or quarters.
  3. Place the corned beef in the slow cooker and cover with water. Add the small white onions and the large onion, the bay leaves, thyme and 2 teaspoons of salt. Arrange the parsnips, carrots, rutabaga, potatoes and carrots around the corned beef.
  1. Cover and cook on LOW for 9 to 11 hours, or until the corned beef and vegetables are tender.
  2. 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. 

Tips and Variations

Corned Beef Dinner With Boiled Cabbage Wedges: Cut a small head of cabbage into six wedges and place the wedges in a Dutch oven with about 1/2 inch of water. Add 1/2 teaspoon of salt. Cover the pan and simmer the cabbage wedges in the water for about 10 minutes. Turn them and simmer them for about 8 minutes longer, or until the cabbage is tender. Drain and drizzle with melted butter and season with salt and pepper, to taste.

Serves 8 to 10.