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

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.

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.

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