Crockpot Corned Beef & Cabbage Dinner

My children LOVE corned beef. They get so excited when I make it. I love making homemade corned beef hash with the leftovers (when there are leftovers!)

2 lbs. small red potatoes
2 large carrots
1 medium onion
2-2½ lbs. corned beef brisket with seasoning packet
2 cups organic apple juice
water
½ head cabbage
½ cup sour cream
¼ cup mayonnaise
2 TBS prepared horseradish
2 tsp mustard

5-6½ quart slow cooker
measuring cups/spoons
small bowl
sharp knife/cutting board

Scrub potatoes clean. Any potato larger than a golf ball, cut in half.

Cut carrots in large chunks.

Cut onion in 8 wedges.

Cut cabbage into 8 wedges.

Place potatoes, carrots & onion into slow cooker. Top with beef. Sprinkle with seasoning packet. Add apple juice and enough water to cover brisket.

Cook on low for 10-12 hours.

About 40 minutes before serving, remove beef from cooker. Cover with foil to keep warm. Add cabbage to the vegetables and increase heat to high. Cook for 30-35 minutes or until cabbage is crisp tender.

In a small bowl, mix the sour cream, mayonnaise, horseradish, and mustard.

Serve the beef with the vegetables and the horseradish sauce.

8 servings

	~*~
High in vitamin A High in vitamin C High in selenium
	~*~

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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