Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.
Wednesday, March 5, 2014
CORNED BEEF AND CABBAGE DINNER
lb. small red potatoes
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
thin wedges cabbage
cup sour cream
tablespoons prepared horseradish
teaspoons Dijon mustard
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.
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.
Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
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.
Note: I got this recipe in the mail from Pillsbury. It is a good recipe.