Ingredients

1 large onion, cut into chunks
1-1/2 cups baby carrots
16 small (1-inch) red potatoes (about l-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

Horseradish Mustard Sauce

1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish

Method

  1. Place onion, carrots and potatoes in a slow cooker.
  2. Drain corned beef, reserving spice packet and juices from package.
  3. Place corned beef on 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 and cook on LOW 8 to 9 hours or on HIGH 5 to 6 hours or until corned beef is fork-tender.
  4. Transfer corned beef to large sheet of heavy-duty foil. Wrap tightly and set aside.
  5. Add cabbage to vegetables, pushing down into liquid. Increase heat to HIGH. Cover and cook on HIGH 30 to 40 minutes or until vegetables are tender.
  6. combine sour cream, mayonnaise, mustard and horseradish in small bowl. Mix well.
  7. Reserve 1/2 cup of juices in slow cooker. Drain vegetables and transfer to serving platter.
  8. Thinly slice corned beef. Arrange on platter and drizzle with reserved juices.
  9. Serve with horseradish mustard sauce.

Makes 6 to 8 servings.

Source: Irish Cooking Bible

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