Best 6 Slow Cooker Corned Beef Brisket With Horseradish Sour Cream Recipes

Embark on a culinary journey with our tantalizing Slow Cooker Corned Beef Brisket with Horseradish Sour Cream, a dish bursting with flavor and steeped in tradition. This succulent brisket, meticulously crafted with select spices and slow-cooked to perfection, promises a tender and juicy indulgence. Accompanied by a zesty horseradish sour cream sauce, this classic recipe elevates the humble corned beef to a gourmet delight. Delve into the depths of flavor as you discover the secrets behind this delectable dish, ensuring a memorable dining experience that will leave your taste buds craving more.

**Additional Recipe Recommendations:**

- Corned Beef and Cabbage: Experience the quintessential corned beef experience with this hearty and comforting dish, featuring tender corned beef, flavorful cabbage, and aromatic spices.

- Corned Beef Hash: Transform leftover corned beef into a delectable breakfast or brunch treat with this classic recipe. Crispy potatoes, tender corned beef, and a hint of spice come together in perfect harmony.

- Corned Beef Sandwiches: Elevate your lunch game with these savory sandwiches, featuring thinly sliced corned beef, melted cheese, and tangy sauerkraut, all nestled between two slices of toasted bread.

Let's cook with our recipes!

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.

THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM

The Best Corned Beef and Cabbage with Horseradish Cream image

Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

One 3-pound uncooked corned beef brisket, rinsed (see Cook's Note)
16 cups (1 gallon) cold water
2 medium carrots, unpeeled and cut into thirds
2 celery stalks, cut into thirds
1 large onion, peeled and quartered
2 bay leaves
2 teaspoons whole black peppercorns
2 teaspoons mustard seeds
10 whole juniper berries
8 whole allspice berries
4 whole cloves
1 pound new potatoes, halved
1 medium green cabbage (about 2 pounds), cut into 8 wedges
1/2 cup sour cream
4 tablespoons prepared horseradish
2 teaspoons Dijon mustard
1/4 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper

Steps:

Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.

HORSERADISH SAUCE FOR CORNED BEEF OR BRISKET

Horseradish Sauce for Corned Beef or Brisket image

Provided by Molly O'Neill

Categories condiments

Time 10m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup heavy cream
3 tablespoons well-drained prepared horseradish
1 tablespoon finely minced shallot
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

Steps:

In a small bowl, beat the heavy cream until it just begins to hold soft peaks. (Do not overbeat.) Gently whisk in the horseradish, shallot, salt and pepper. Chill until ready to serve. This sauce goes particularly well with leftover corned beef or brisket.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 202 milligrams, Sugar 4 grams

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

Ingredients

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-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 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.

Tips:

To save time, purchase a pre-trimmed corned beef brisket. This will reduce the preparation time.
If you prefer a more traditional flavor, use a regular slow cooker instead of a programmable one.
The cooking time may vary depending on the size and thickness of the brisket. Use a meat thermometer to ensure that the internal temperature has reached 145 degrees Fahrenheit before serving.
If you don't have horseradish sour cream, you can make your own by mixing together grated horseradish, sour cream, lemon juice, salt, and pepper.
Serve the corned beef brisket with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

Slow cooker corned beef brisket is an easy and delicious meal that is perfect for a special occasion or a weeknight dinner. The beef brisket is cooked to perfection in the slow cooker, and the horseradish sour cream adds a tangy flavor that will tantalize your taste buds. This dish is sure to be a hit with everyone at the table.