Corned Beef Cabbage with Horseradish Mustard Sauce


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
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.


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
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
Meat 3
Starch 2
Fat 4
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