Slow Cooked Corned Beef Recipe

Corned Beef Recipe with Horseradish Mustard Sauce

Slow Cooked Corned Beef Recipe

Corned Beef has become an American staple for St. Paddy’s Day.  All meat and veggies make this a relatively healthy recipe.

To make a paleo version, you could substitute broth for the ginger ale (but it tastes amazing with it!)  You can also make this using a normal brisket cut and add Pickling Spice.  Around St Patrick’s Day you can buy corned beef briskets with the spice packet included.

The horseradish mustard sauce


3-5 pounds Corned Beef brisket (with spice packet)
1 large Onion, cut into wedges
6-8 Red New Potatoes
2 lbs Baby Carrots
1 head Cabbage, sliced into 1″ wedges
1 cup Ginger ale
1 cup Water



1 cup Sour Cream
2 tablespoons Prepared Horseradish
2 tablespoons Spicy or Deli-style Mustard

We always make extra sauce.  It’s great on sandwiches and any leftovers!


  1. Combine the ginger ale, water and spice packet
  2. Spray slow cooker with cooking spray
  3. Cover the bottom with the potatoes, cabbage and onion
  4. Rinse the corned beef and pat dry
  5. Place the beef in the slow cooker on top of the potatoes and onions
  6. Pour ginger ale and spice mixture over the beef and veggies
  7. Cover and cook on low for 8-10 hours
  8. Add the carrots for the last 2 hours of cooking

Serve the beef and vegetables with a dollop of the horseradish mustard sauce.

For faster cooking, you can brown the beef before placing in the slow cooker.