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Slow and Easy Corned Beef with Horseradish Sauce
by Melanie Foster
serves: 6
  Simple and delicious. Don't plan on leftovers!
Ingredients:
  1   large onion, cut in wedges
  1 lb   baby carrots
  1   corned beef brisket with spice packet (2-2 1/2 lbs)
  2 cups   apple juice
  1/2 cup   sour cream
  1/4 cup   mayonnaise
  1/4 cup   prepared horseradish
  2 tsp   Dijon mustard
Directions:
  Place onion and carrots at the bottom of a 5-6 quart slow cooker. Place beef on top of veggies and sprinkle with the seasoning packet (pickling spices). Pour apple juice over and enough water to almost cover the brisket. Place lid on and cook on low for 6-8 hours or until the beef is very tender but not quite falling apart.

Mix together the sour cream, mayo, horseradish and mustard and chill until serving.

Place meat and veggies on serving platter, slice meat across the grain into thin slices and serve with sauce.

Optional 1: Add 2 lbs. red new potatoes to the bottom of the slow cooker with the other vegetables.

Optional 2: After meat is tender, remove meat and veggies from cooker with a slotted spoon and keep warm in a low oven covered with foil. To the broth add some thin wedges of green cabbage, increase the cooker to high and cook the cabbage for 30 minutes until crisp tender. Serve alongside the meat and other vegetables.