Ingredients
2
lb. small red potatoes
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
2
cups apple juice
Water
8
thin wedges cabbage
1/2
cup sour cream
1/4
cup mayonnaise
2
tablespoons prepared horseradish
2
teaspoons Dijon mustard
Preparation
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.
