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Old 11-26-2011, 07:01 PM   #1
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Vanilla Bean's Avatar
Join Date: Jan 2009
Location: Washington State
Posts: 7,133
TNT Corned Beef and Cabbage for the Crock-pot

  • 2 lbs small red potatoes
  • 1 1/2 cups fresh baby carrots
  • 1 medium onion, cut into 8 wedges
  • 1 (2 -2 1/2 lb) corned beef brisket, with seasonings packet
  • 2 cups apple juice
  • 8 pieces cabbage, thin wedges
  • 1 tablespoon horseradish (more or less to taste)
  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 2 tablespoons prepared mustard
  • 2 teaspoons dijon mustard
  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. Cover; cook on Low setting 10 to 12 hours.
  3. About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm.
  4. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to High; cover and cook 30 to 35 minutes longer or until cabbage is crisp-tender.
  5. Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
  6. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker.
  7. Serve corned beef and vegetables with sauce


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Old 11-26-2011, 08:54 PM   #2
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Join Date: Apr 2009
Posts: 8,261
I LOVE corned beef!!
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
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