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Slow Cooker Recipe for Corned Beef and Cabbage

bwalat Recipe by

Slow Cooker Recipe for Corned Beef and Cabbage

This slow cooker recipe for corned beef and cabbage is an Irish favorite on St. Patrick's day...or any day! 8 servings

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  • Prep Time 15 min
  • Total Time 12 hr 50 min
  • Servings 0
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8 thin wedges cabbage
2 lb. small red potatoes
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard
2 cups apple juice
1 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
1/2
cup sour cream
1/4
cup mayonnaise
Horseradish Sauce
Water

Directions

  • 1 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.
  • 2 Cover; cook on low setting for 10 to 12 hours.
  • 3 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.
  • 4 Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
  • 5 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.

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