Cook Time 8-1/2 to 9-1/2 hours

YIELD Makes 6 to 8 servings

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
*If 1-inch potatoes are not available, use larger sizes and cut into halves or quarters as needed.

PREPARATION:

Slow Cooker Directions

  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.
This recipe appears in: Beef
NUTRITIONAL INFORMATION:
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

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