Slow Cooker Corned Beef And Cabbage
Recipe type: Slow Cooker, Meat, Beef
Cuisine: recipe adapted from: Foodie Crush
Prep time: 
Cook time: 
Total time: 
Serves: 6
This slow cooker corned beef and cabbage is healthy, easy, and so festive!
  • 2-1/2 lb uncured, pickled beef brisket (if yours is not pickled already, sprinkle a bit of pickling spice on the top of the meat)
  • 12 baby carrots (or 4 regular carrots, cut into 2-inch pieces)
  • 4 medium yellow potatoes, cut into 2-inch pieces
  • 1 yellow onion, quartered
  • 1 12-oz bottle of dark beer
  • 6-oz of light beer
  • 7 fresh thyme sprigs
  • 5 pieces raw Bai Shao (an optional Chinese herb that will not change the flavor of the dish; see above explanation of this herb's benefits)
  • ½ head green cabbage, cut into wedges
  • ½ cup full-fat coconut yogurt
  • 2 Tbs prepared white horseradish
  1. Place the corned beef, carrots, potatoes, onion, beer, hyme sprigs and Chinese herbs if you are using them, in the slow cooker.
  2. Cook on high heat for 5 hours.
  3. Place the cabbage wedges on top.
  4. Cook an additional 1 hour.
  5. Let cool a bit and slice the meat against the grain.
  6. Make the sauce by mixing together the yogurt and the horseradish.
  7. Place the sliced meat and the vegetables on a platter. Drizzle some of the cooking liquid over.
  8. Serve the sauce on the side.
Recipe by Kitchen of Youth at