Slow Cooker Corned Beef with Veggies and Horseradish Sauce
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
1 corned beef, 3-5 pounds
1 bay leaf
1 head garlic
3 whole cloves
10 peppercorns
5 allspice berries or small pinch ground allspice
1 whole onion
1 head cabbage, cut in 4 pieces
2 cups carrots, cut up if large
3/4 cup mayo, lite mayo, or sour cream
2-3 T cream style horseradish
Directions
Trim all visible fat from corned beef and place in bottom of crock pot. Cut onion into a couple of pieces and place around the meat. Pour in enough water to cover, add spices and cook on low for about 6-7 hours. When you can pierce corned beef fairly easily with a fork, pour out most of the liquid remove onion, and add cabbage and carrots. Cook on high about 1 hour, or until veggies are tender. You can remove the meat for part of the cooking time if you feel it is getting too done.
While veggies are cooking, skim reserved cooking liquid and simmer to reduce by half or more. If you are needing extra comfort, you can whisk a tablespoon or so of butter into the au jus when it has been reduced to the desired consistency. I find I don’t need that any more, but it does give a good flavor.
Combine mayo, sour cream, or a mixture with horseradish and whisk together. I would advise starting with a smaller amount of horseradish and tasting, then adding more until you get the amount you prefer. When veggies are done to your liking, cut corned beef across the grain and serve with vegetables and sauce.