Corned Beef and Cabbage with Horseradish Sauce
The perfect way to make this St. Patrick's Day favorite!
Ingredients
- 3 pound corned beef plus the seasoning packet
- 1 onion cut into wedges or chunks
- 3 large carrots cut into chunks
- 2 large cloves garlic minced
- 1 1/2 pounds baby red potatoes cut in half if too large
- 2 bay leaves
- 14.5 ounce can beef broth
- 1 small head green cabbage cut into thin wedges
Horseradish Sauce:
- 3 tbsp prepared horseradish
- 1/2 tsp Worcestershire sauce
- 1/2 cup sour cream
- 3 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
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Place onion into the bottom of the slow cooker.
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Rinse corned beef and pat dry. Place into the slow cooker.
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Sprinkle the corned beef with the seasoning packet.
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Place cut carrots, baby potatoes, minced garlic and bay leaves on top of the corned beef.
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Pour the broth over the top, close the lid and cook on low for 8 hours.
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Make the horseradish sauce by mixing all of the ingredients, in a bowl, until smooth. Refrigerate until ready to serve.
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When cooking time has reached the 6 hour point, add the cabbage to the slow cooker and continue cooking for 2 more hours.
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When 8 hours have passed, remove corned beef from the slow cooker, place on a plate and cover with foil. Let the corned beef rest for 15 minutes.
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Then, remove the bay leaves and serve the corned beef with the vegetables and the horseradish sauce. Enjoy!
