Slow Cooker Method

Ingredients

1 large onion, cut into wedges

1 cup apple juice

1 bay leaf

1 corned beef brisket with spice packet (2-1/2 to 3 pounds) , cut in half

1 small head cabbage, cut into wedges

Directions

Place the onion in a 5-qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving. Yield: 6 servings.

Alternate recipe with potatoes and carrots:

Ingredients

4 to 5 medium red potatoes, quartered

2 cups fresh baby carrots, halved lengthwise

3 cups chopped cabbage

1 corned beef brisket with spice packet (3-1/2 pounds)

3 cups water

1 tablespoon caraway seeds

Directions

Place the potatoes, carrots and cabbage in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, caraway seeds and contents of spice packet. Cover and cook on low for 9-10 hours or until the meat and vegetables are tender. Yield: 8 servings.

HORSERADISH SAUCE:

3 tablespoons butter

2 tablespoons all-purpose flour

1 to 1-1/2 cups cooking liquid (from brisket)

1 tablespoon cider vinegar

1 tablespoon sugar

1/4 cup horseradish

Horseradish Sauce: In a small saucepan, melt butter. Blend in flour. Add 1 cup cooking liquid; stir until smooth. Add vinegar, sugar and horseradish. Cook and stir over medium heat until thickened and bubbly. Adjust seasoning with additional vinegar, sugar or horseradish if needed. Thin sauce if necessary with the remaining cooking liquid. Yield:about 1-1/2 cups.

SOUR CREAM AND MUSTARD SAUCE:

1 cups (8 ounces) sour cream

2 tablespoons Dijon mustard

1/4 teaspoon sugar

Sour Cream and Mustard Sauce Combine all ingredients in a small bowl. Mix until well blended. Yield: 1 cup.