CORNED BEEF AND CABBAGE DINNER

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.