Corned Beef and Cabbage Dinner with Horseradish Sauce (Crockpot)
Ingredients
Instructions
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 10-12 hours.
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 30-35 minutes or until cabbage is crisp-tender.
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.
*Horseradish Sauce
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoon Dijon mustard
Combine all ingredients, mix well.
Source:
"Pillsbury Classic Cookbooks - The Slow Cooker - March 2003"
Cover; cook on low setting for 10-12 hours.
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 30-35 minutes or until cabbage is crisp-tender.
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.
*Horseradish Sauce
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoon Dijon mustard
Combine all ingredients, mix well.
Source:
"Pillsbury Classic Cookbooks - The Slow Cooker - March 2003"
Recipe Info
Views
2,132
Rating
Date
March 16, 2004
Categories
Crockpot