Classic Corned Beef & Cabbage Recipe with Horseradish Mustard Sauce

INGREDIENTS

1 large onion, cut into chunks 1‑1/2 cups baby carrots 16 small (1-inch) red potatoes* (about 1-1/4 pounds) 1 corned beef brisket (2 to 2-1/2 pounds) 1/2 large head cabbage (1 pound), cut into 8 thin wedges 1/3 cup sour cream 1/3 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons prepared horseradish *If 1-inch potatoes are not available, use larger sizes and cut into halves or quarters as needed.

PREPARATION:

Slow Cooker Directions

1. Coat slow cooker with nonstick cooking spray. Place onion, carrots and potatoes in bottom of 4- to 5-quart slow cooker. Drain corned beef, reserving spice packet and juices from package. Place corned beef over vegetables; pour juices over beef and top with contents of spice packet. Add enough water to barely cover beef and vegetables (about 4 cups). Cover; cook on LOW 8 to 9 hours or on HIGH 5 to 6 hours or until corned beef is fork-tender.
2. Transfer corned beef to large sheet of heavy-duty foil; wrap tightly and set aside. Add cabbage wedges to vegetables, pushing down into liquid. Increase heat to HIGH. Cover; cook on HIGH 30 to 40 minutes or until vegetables are tender.
3. Meanwhile, combine sour cream, mayonnaise, mustard and horseradish; mix well. Reserve 1/2 cup of juices in slow cooker. Drain vegetables; transfer to serving platter. Thinly slice corned beef; arrange on platter and drizzle reserved juices over all. Serve with horseradish mustard sauce.

This recipe appears in: Beef NUTRITIONAL INFORMATION: Sodium 1265 mg Protein 27 g Fiber 4 g Carbohydrate 27 g Cholesterol 87 mg Saturated Fat 8 g Total Fat 31 g Calories from Fat 56 % Calories 490 DIETARY EXCHANGE: Meat 3 Starch 2 Fat 4