Cook Time 8-1/2 to 9-1/2 hours
YIELD Makes 6 to 8 servings
|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|
|2||tablespoons Dijon mustard|
|2||tablespoons prepared horseradish|
Slow Cooker Directions
- 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.
- 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.
- 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
|Saturated Fat||8 g|
|Total Fat||31 g|
|Calories from Fat||56 %|