Cooking Time: 10 to 12 hours
Ideal Crock-Pot Size: 5 qt.
2 lb. small red potatoes, no peeling needed just slice in half (any kind of potato will work)
1 medium onion, cut into 8 wedges
1 bag of carrots, peeled and cut
1 (2 - 2 1/2 lb.) corned beef brisket with seasoning packet
2 cups apple juice
1 head of cabbage, cut into thin wedges
1.) Prepare potatoes, onion, carrots and cabbage.
2.) Place potatoes, carrots and onion in crock-pot. Save the cabbage until the end.
3.) Top the vegetables with the corned beef brisket and sprinkle with seasoning packet.
4.) Add apple juice and enough water to just cover brisket (keep in mind that level of liquid will rise as the brisket cooks)
5.) Cover the crock-pot and cook on low for 10 to 12 hours. About 40 minutes before serving, remove the corned beef, place it on a serving platter and cover it with foil. Add cabbage wedges to vegetables and broth in slow cooker. Cook until cabbage is tender but still a little crisp about 30 to 35 minutes.
Horseradish Sauce (click here for printable recipe)
1/2 cup sour cream
1/4 cup mayonnaise
2 Tablespoons horseradish
2 teaspoons grainy mustard
*Skip mayonnaise if you use the prepared horseradish in the squeeze bottle
Mix all ingredients together well. Warning you might want to double the recipe, my family puts the sauce on everything and it goes fast.
Last minute I decided to make some homemade Rye Bread and I'm glad I did. I really should make homemade bread more often. I baked it on the pizza stone in a round shape instead of placing it in a loaf shaped pan. I adore rustic bread, it's so pretty. I used Emeril's recipe and you can find it HERE.
Do you have any plans for St. Patrick's Day?
What ever your plans are I hope you have a lovely, fun filled weekend!
Let me know if you try the Corned Beef.
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