Corned Beef And Cabbage Dinner For The Slow Cooker

• 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

1. 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.
2. Cover; cook on Low setting 10 to 12 hours.
3. About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm.
4. 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.
5. Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
6. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker.
7. Serve corned beef and vegetables with sauce.

dinner, red potatoes, fresh baby carrots, onion, beef brisket, apple juice, water, cabbage, horseradish sauce, horseradish, sour cream, mayonnaise, mustard, mustard

Taken from www.food.com/recipe/corned-beef-and-cabbage-dinner-for-the-slow-cooker-162853 (may not work)