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Slow Cooker Corned Beef & Cabbage (3/14/2008)

Slow Cooker Corned Beef and Cabbage

1 medium onion cut into wedges
10-12 red potatoes, scrubbed and cut in half
1 lb. Bag baby carrots, rinsed
1 cup water
1 12 oz. Can beer (ale, stout or any heavy beer will do)
1 cup beef stock
3 garlic cloves, minced
1 bay leaf
5 whole peppercorns
1 tablespoon sugar
2 tablespoons apple cider vinegar
3-4 lb. Corned beef Brisket with spice packet (trimmed of fat)
1 small head cabbage, cut into wedges
Dijon mustard for garnish
1 cup sour cream
1 Tablespoon prepared horseradish

Place onion, potatoes and carrots in large slow cooker. Combine water, beer, beef broth, garlic, bay leaf, sugar, vinegar, peppercorns and contents of spice packet; pour over vegetables. Top with corned beef brisket and cabbage. Cover and cook on low 8-9 hours or until the meat and vegetables are tender. Remove bay leaf before serving. Mix the sour cream and prepared horseradish in a small dish and serve on the side. Slice beef thin across the grain. Serve with Dijon mustard if desired. Crusty bread or Irish soda bread is great on the side. You can also take some of the liquid from the slow cooker and in a medium sauce pan, bring to boil. Blend 1 tablespoon corn starch with 1/2 cup water, stir into liquid and stir until thickened. Serve over potatoes and carrots.

This week's recommended beverage specials from Van's Liquor Store in East Dubuque-Guinness Pub Draft just $8.99 for a 14.9 ounce 8-pak through Monday, March 17th, 2008.

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