Corned Beef and Cabbage Dinner for the Slow Cooker |
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Prep Time: 15 Minutes Cook Time: 780 Minutes |
Ready In: 795 Minutes Servings: 8 |
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I love the convenience of using a crockpot and love finding new recipes for it. Ingredients:
2 lbs small red potatoes |
1 1/2 cups fresh baby carrots |
1 medium onion, cut into 8 wedges |
1 (2 -2 1/2 lb) corned beef brisket, with seasonings packet |
2 cups apple juice |
water |
8 pieces cabbage, thin wedges |
1 tablespoon horseradish (more or less to taste) |
1/2 cup sour cream |
1/4 cup mayonnaise |
2 tablespoons prepared mustard |
2 teaspoons dijon mustard |
Directions:
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.
2. Cover; cook on Low setting 10 to 12 hours.
3. About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm.
4. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to High; cover and cook 30 to 35 minutes longer or until cabbage is crisp-tender.
5. Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
6. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker.
7. Serve corned beef and vegetables with sauce.
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