Corned Beef And Cabbage Dinner For The Slow Cooker - cooking recipe

Ingredients

DINNER
2 lbs small red potatoes
1 1/2 cups fresh baby carrots
1 medium onion, cut into 8 wedges
1 (2 -2 1/2 lb) corned beef brisket, with seasonings packet
2 cups apple juice
water
8 pieces cabbage, thin wedges
HORSERADISH SAUCE
1 tablespoon horseradish (more or less to taste)
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared mustard
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 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 30 to 35 minutes longer 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.