Best Slow Cooker Corned Beef Brisket With Horseradish Sour Cream Recipes

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

Ingredients

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.

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

Ingredients

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

SLOW-COOKER CRANBERRY CORNED BEEF

Slow-Cooker Cranberry Corned Beef image

Cranberry sauce provides a tasty addition to this corned beef recipe - a perfect slow cooked dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h15m

Yield 10

Number Of Ingredients 10

Ingredients

5 large carrots, cut into 3-inch pieces
1 large onion, cut into 6 wedges
1 corned beef brisket with spice packet (4 lb), trimmed of fat
1 can (14 oz) whole berry cranberry sauce
1 can (14 oz) jellied cranberry sauce
1 box (2 oz) onion soup mix (2 packages)
1/2 cup sour cream
4 teaspoons prepared horseradish
2 tablespoons chopped fresh parsley, if desired
1/4 teaspoon freshly ground pepper

Steps:

Spray 5-quart slow cooker with cooking spray. In slow cooker, place carrots and onion. Top with beef. Sprinkle with spices from packet. In medium bowl, mix both cranberry sauces and soup mix; spoon over beef.
Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 8 hours longer or until beef is tender.
In small bowl, mix sour cream and horseradish until blended. Cover; refrigerate until serving time.
Remove beef from slow cooker to serving platter; cut across grain into thin slices. Spoon carrots and onion around beef. Drizzle with cooking liquid, if desired. Sprinkle with parsley and pepper. Serve with horseradish sauce.

Nutrition Facts : Calories 500, Carbohydrate 39 g, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 2560 mg

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

Ingredients

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

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

Ingredients

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.