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Slow Cooker Corned Beef and Cabbage with Spicy Mustard Sauce

Get ready for a hearty and flavorful meal with this Slow Cooker Corned Beef and Vegetables recipe. It’s perfect on a cold winter night. The tender and savory beef and vegetables will warm you right up!

Start by placing your corned beef, garlic, onion and four wedges of cabbage into the slow cooker. Cook these ingredients on high for four hours.

Slow cooking the beef in a slow cooker gives it the recipe tenderness, as well as allowing the flavors of the beef and vegetables to intensify as it cooks over time.

After the initial cooking time, add in carrots, celery and potatoes. Keep the slow cooker on high and let it cook for an additional two hours. Then, toss in the remaining four wedges of cabbage and let everything cook for an extra 30 minutes.

While the meat and vegetables are cooking in the slow cooker, whip up a delicious mustard sauce. In a small bowl, mix together mayonnaise, sour cream and mustard until it's all combined. This mustard sauce gives a spicy kick to the recipe.

Once everything in the slow cooker is done, transfer the corned beef and vegetables to a serving platter.

Don't forget to serve it with that mustard sauce you made earlier and get ready to enjoy a mouthwatering meal on a cozy night-in.  

Prep Time:  5 minutes   |    Cook Time:  6 hours, 30 minutes   |    Total Time:  6 hours, 35 minutes   |    Servings:  4

Ingredients:

  • 2-3 pounds  Cattlemen's Ranch  Flat Cut Corned Beef Brisket
  • 4 cloves garlic, smashed
  • 1 onion, quartered
  • 1 head cabbage, cut into 8 wedges, divided
  • 2 cups baby organic rainbow carrots
  • 2 sticks celery, cut into thirds
  • 6 small red potatoes, halved
  • 1/2 cup  Burman's  Mayonnaise
  • 1/2 cup  Friendly Farms  Light Sour Cream
  • 1/4 cup  Burman's  Spicy Brown Deli Mustard

Directions:

  1. Place corned beef, garlic, onion, and 4 wedges of cabbage into slow cooker. Cook for 4 hours on high.
  2. Add carrots, celery and potatoes. Continue cooking on high for 2 hours. Add remaining 4 wedges of cabbage and cook for 30 minutes.
  3. Meanwhile, make the mustard sauce. In a small bowl, combine mayonnaise, sour cream and mustard. Mix until combined and reserve.
  4. Transfer corned beef and vegetables to serving platter, serve with spicy mustard sauce.  

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen