Corned Beef & Cabbage with Horseradish Mustard Sauce
the Editors of Publications International, Ltd.
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
- 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.
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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