Slow-Cooked Corned Beef and Cabbage Dinner

Dinner

lb. small red potatoes

1 1/2

cups fresh baby carrots

medium onion, cut into 8 wedges

(2 to 2 1/2-lb.) corned beef brisket with seasoning packet

cups apple juice

Water

thin wedges cabbage

1/2

cup sour cream

1/4

cup mayonnaise

tablespoons prepared horseradish

teaspoons Dijon mustard

Hide Images

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. Cover; cook on low setting for 10 to 12 hours.
2

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.
3

Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
4

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.

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

1 1/2 Starch; 1 Vegetable; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.