2 lb. small red potatoes
- 1/2 cups fresh baby carrots
- 1
- medium onion, cut into 8 wedges
- 1
- (2 to 2 1/2-lb.) corned beef brisket with seasoning packet
- 2
- cups apple juice
- Water
- 8
- thin wedges cabbage
- Horseradish Sauce
- 1/2
- cup sour cream
- 1/4
- cup mayonnaise
- 2
- tablespoons prepared horseradish
- 2
- 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 several years ago.
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