TLC Cooking "Corned Beef & Cabbage with Horseradish Mustard Sauce"

Corned Beef Cabbage with Horseradish Mustard Sauce

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

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

PREPARATION:

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

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