Free Recipe @ Vickie's Recipes: Corned Beef & Cabbage with Horseradish Mustard Sauce (Crock Pot: Beef)

Corned Beef & Cabbage with Horseradish Mustard Sauce: Submitted by: Vickie | Date Added: 11 May 2016
Listed in: Crock Pot / Crock Pot: Beef Ingredients

1 large onion, cut into chunks
1.5 c baby carrots
16 small red potatoes (about 1.25 lbs), cut into bite size pieces
1 corned beef brisket (2-2.5 lbs)
1/2 large head cabbage, cut into 8 wedges
1/3 c sour cream
1/3 c mayonnaise
2 T Dijon
2 T prepared horseradish

Coat slow cooker with Pam. Place 1st 3 ingredients in the bottom of a 4-5 qt slow cooker.
Drain corned beef, reserving juice and seasoning packet.
Place corned beer over vegetables; pour juices over beef and top with spice packet contents.
Add enough water to barely cover beef and vegetables (about 4 c).
Cover; cook on low 8-9 hours or on high 5-6 hours.

Transfer corned bee to large sheet of foil and wrap tightly; set aside.
Add cabbage wedges, pushing down into vegetables. Cover & cook on high 30-40 minutes.

Meanwhile, combine sour cream, mayonnais, mustard & horseradish. Reserve 1/2 c juices in slow cooker.
Drain veggies and transfer to serving platter. Thinly slice corned beef on platter and drizzle with reserved juices.
Serve with horseradish mustard sauce.

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