Slow Cooker Corned Beef Brisket
with Horseradish Sour Cream

Make classic corned beef in a new-fashioned slow cooker style.


8 servings


1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3 1/2 pound)
3/4 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon cream-style prepared horseradish
2 tablespoons chopped fresh parsley


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.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 8 hours

Additional Information

Serve the corned beef brisket with boiled small red potatoes and steamed green cabbage.

Nutritional Information

1 Serving (1 Serving): Calories 330 (Calories from Fat 140), Total Fat 15 g (Saturated Fat 6 g, Trans Fat 1/2 g), Cholesterol 90 mg; Sodium 170 mg; Total Carbohydrate 3 g (Dietary Fiber 0 g, Sugars 2 g), Protein 43 g; Exchanges: 6 Lean Meat; Carbohydrate Choices: 0

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