Slow-Cooked Corned Beef and Cabbage Dinner

By CarolM-2

Ingredients

• Horseradish sauce:
• 2 lbs. small red potatoes
• 1 1/2 cups fresh baby carrots
• 1 medium onion, cut into 8 wedges
• 1 (2 to 2/12 lb.) corned beef brisket with seasoning packet
• 2 cups apple juice or water
• 8 thin wedges cabbage
• 1/2 c. sour cream
• 1/4 cup mayonnaise
• 2 Tbsp. prepared horseradish
• 2 tsps. dijon mustard

Details

Servings 8
Adapted from pillsbury.com

Preparation

Step 1

Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.

Cover; cook on low setting for 10 to 12 hours.

About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.

Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.

To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.

Makes
8 servings