TNT Corned Beef and Cabbage for the Crock-pot

[Vanilla Bean]

TNT Corned Beef and Cabbage for the Crock-pot

DINNER

• 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

HORSERADISH SAUCE

• 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

Directions:

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

 

[msmofet]

I LOVE corned beef!!