Slow Cooker Corned Beef and Cabbage

I’ve never made this classic before but I think it came out really tastey without much effort… which is pretty much my favorite thing.

Ingredients:

• 2 lbs small red or fingerling potatoes

• 1 1/2 C fresh baby carrots

• 1 medium onion, cut in 8 wedges

• 2 -2 1/2 lbs corned beef brisket, with seasonings packet

• 2 C apple juice

• water

• 8 pieces cabbage, thin wedges

• 1 tbls horseradish

• 1/2 C sour cream

• 1/4 C mayo

• 2 tbls mustard (yellow)

• 2 tsp Dijon mustard

Directions:

1. Place potatoes, carrots and onion in crock pot.

2. Top with corned beef brisket.

3. Sprinkle with seasoning packet.

4. Add apple juice and enough water to just cover the brisket.

5. Cover and cook on low for 10-12 hours.

6. About 40 mins before serving, remove beef from crock pot and place on a serving platter to rest. Cover with foil to keep warm.

7. Add cabbage wedges to the veggies in the crock pot and crank that baby to high. Cover and cook for 30-35 mins or until cabbage is crisp-tender.

8. While that’s going on, make your sauce. Put horseradish, sour cream, mayo, mustard, and dijon in a small bowl and mix well together.

9. Slice corned beef thinly and serve with the veggies and sauce.

I hope that your crock pot of gold fills you up and brings you lots of good luck.

#beef #slowcooker