Friday, March 21, 2014

Crock Pot Corned Beef with Cabbage, Carrots, Potatoes and Horseradish Sauce

I absolutely love corned beef!! It is my favorite meat and I wish it was in stores more than once a year!

I have to admit I have not made corned beef in a few years. I never realized how crazy high in sodium it was until I started watching sodium levels. But this year I was determined to find a low sodium corned beef. I did not find a corned beef labeled low sodium, but I did find one that was lower in sodium than most.

All of the traditional grocery stores I check had corned beef with sodium levels between 900-1,000 mg per serving. When I went to Costco and checked the sodium levels of corned beef, I was surprised to find it was 550 mg of sodium per serving. Oh boy was I happy! I already loved Costco, but now I love it even more.

I love how easy this dinner was to prepare and how delicious it turned out. The sauce I made for this was nothing short of amazing. It reminded me of Arby's Horsey Sauce, which I happen to love so much I dip my curly fries in it.

For this recipe I am not including nutritional information, because most corned beefs are so high in sodium but since I was able to find a lower sodium variety and most people may not check the numbers I do not want to miss lead anyone.

Crock Pot Corned Beef with Cabbage, Carrots, Potatoes and Horseradish Sauce


  • 6 garlic cloves, crushed and peeled
  • 1 yellow onion, cut into wedges
  • 4 cups water
  • 2 tablespoons granulated sugar
  • 2 tablespoons distilled white vinegar
  • 4-5 pounds corned beef brisket with seasoning packet
  • 1 1/2 pounds carrots, peeled and chopped into smaller pieces
  • 2 pounds red potatoes, quartered
  • 1 head green cabbage, cut into wedges
  • 1 cup light sour cream
  • 1/4 cup prepared horseradish


  1. Place garlic and onion wedges in the bottom of the crock pot. Place corned beef on top.
  2. Mix together water, sugar, vinegar and pour over corned beef. Sprinkle seasoning packet over the corned beef.
  3. Cover and cook on low for 8 hours.
  4. After 4 hours add in potatoes, carrots and continue to cook.
  5. After 7 hours add in cabbage and continue to cook for remaining hour.
  6. Mix together the sour cream and horseradish.

You can substitute 8 ounces (1 cup) of water with beer. I did not use beer because I did not have any on hand and did not want to buy some.

My crock pot was over full when I added the cabbage and I had to remove some of the liquid to make room. You can either remove some of the liquid like I did, or not add as many carrots and potatoes.

*Adapted from Family Fresh Meals.

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