Corned Beef Cabbage with Horseradish Mustard Sauce

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Corned Beef Cabbage with Horseradish Mustard Sauce."  05 December 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/corned-beef-cabbage-with-horseradish-mustard-sauce-recipe.htm>  07 September 2008.

Cook Time: 8-1/2 to 9-1/2 hours
Yield: Makes 6 to 8 servings
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Ingredients:
1
large onion, cut into chunks

1-1/2
cups baby carrots

16
small (1-inch) red potatoes* (about 1-1/4 pounds)

1
corned beef brisket (2 to 2-1/2 pounds)

1/2
large head cabbage (1 pound), cut into 8 thin wedges

1/3
cup sour cream

1/3
cup mayonnaise

2
tablespoons Dijon mustard

2
tablespoons prepared horseradish



Preparation:
1.
Coat slow cooker with nonstick cooking spray. Place onion, carrots and potatoes in bottom of 4- to 5-quart slow cooker. Drain corned beef, reserving spice packet and juices from package. Place corned beef over vegetables; pour juices over beef and top with contents of spice packet. Add enough water to barely cover beef and vegetables (about 4 cups). Cover; cook on LOW 8 to 9 hours or on HIGH 5 to 6 hours or until corned beef is fork-tender.

2.
Transfer corned beef to large sheet of heavy-duty foil; wrap tightly and set aside. Add cabbage wedges to vegetables, pushing down into liquid. Increase heat to HIGH. Cover; cook on HIGH 30 to 40 minutes or until vegetables are tender.

3.
Meanwhile, combine sour cream, mayonnaise, mustard and horseradish; mix well. Reserve 1/2 cup of juices in slow cooker. Drain vegetables; transfer to serving platter. Thinly slice corned beef; arrange on platter and drizzle reserved juices over all. Serve with horseradish mustard sauce.



Nutritional Information:
Serving Size:
Sodium 1265 mg
Protein 27 g
Fiber 4 g
Carbohydrate 27 g
Cholesterol 87 mg
Saturated Fat 8 g
Total Fat 31 g
Calories from Fat 56 %
Calories 490
Dietary Exchange:
Meat 3
Starch 2
Fat 4


This recipe appears in: Beef