Slow-cooker corned beef with horseradish sauce

Corned beef in the slow cooker is an ideal way to create a tender, delicious midweek dinner with minimal fuss. Horseradish is a classic pairing for beef, and in this creamy sauce you'll soon see why.

  • 30 mins preparation
  • 8 hrs 30 mins cooking
  • Serves 6
  • Print


Slow-cooker corned beef
  • 1.5 kilogram piece corned silverside
  • 1 medium brown onion (150g), chopped coarsely
  • 1 medium carrot (120g), chopped coarsely
  • 1 stalk celery (150g), trimmed, chopped coarsely
  • 10 black peppercorns
  • 1 tablespoon brown malt vinegar
  • 1 teaspoon brown sugar
  • 2.5 litre (10 cups) water, approximately
Horseradish sauce
  • 2 cup (500ml) milk
  • 45 gram butter
  • 2 tablespoon plain (all-purpose) flour
  • 1 tablespoon horseradish cream
  • 1 tablespoon fresh flat-leaf parsley, chopped coarsely


Slow-cooker corned beef with horseradish sauce
  • 1
    Rinse beef under cold water; pat dry with absorbent paper. Place beef, onion, carrot, celery, peppercorns, vinegar and sugar in a 4.5-litre (18-cup) slow cooker.
  • 2
    Add enough of the water to barely cover beef. Cook, covered on low for 8 hours.
  • 3
    Remove beef from cooker; discard liquid and vegetables. Cover beef to keep warm.
  • 4
    Make horseradish sauce. Heat milk until hot. Melt butter in a medium saucepan, add flour; cook, stirring, 1 minute. Gradually add milk, stirring, until sauce boils and thickens. Stir in horseradish cream and parsley. Season with salt and pepper.
  • 5
    Serve beef with sauce.


The horseradish sauce is best made just before serving. However, if you make it earlier, cover the surface of the sauce with plastic wrap to stop a skin from forming. Reheat gently in a saucepan, stirring, until heated through.

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