Slow-Cooked Corned Beef and Cabbage Dinner

(68)
22 reviews.
  • 15 min prep time
  • 12 hr 50 min total time
  • 11 ingredients
  • 8 servings

Ingredients

Dinner

2
lb. small red potatoes
1 1/2
cups fresh baby carrots
1
medium onion, cut into 8 wedges
1
(2 to 2 1/2-lb.) corned beef brisket with seasoning packet
2
cups apple juice
Water
8
thin wedges cabbage

Horseradish Sauce

1/2
cup sour cream
1/4
cup mayonnaise
2
tablespoons prepared horseradish
2
teaspoons Dijon mustard

Directions

  1. 1 Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
  2. 2 Cover; cook on low setting for 10 to 12 hours.
  3. 3 About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.
  4. 4 Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
  5. 5 To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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