It does take a while in the slow cooker. I actually started this around 3:30 AM so it would ready in time for dinner! You will also need a slow cooker of at least 5 quarts or larger.
|2||lb. small red potatoes|
|1 1/2||cups fresh baby carrots|
|1||medium onion, cut into 8 wedges|
|1||(2 to 2 1/2-lb.) corned beef brisket with seasoning packet|
|2||cups apple juice|
|8||thin wedges cabbage|
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.
Cover; cook on low setting for 10 to 12 hours. Low setting is recommended, but if you're really pressed for time, I supposed you could cook this on HIGH for about 6 to 7 Hours.
About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.
Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
|1/2||cup sour cream|
|2||tablespoons prepared horseradish|
|2||teaspoons Dijon mustard|
For dessert, I had a box of Martha Stewart Pumpkin Spice Cake Mix, from Macy's, that I needed to use as it was approaching it's expiration date.
This was just a simple cake mix that was baked in a 9 x 13 baking dish and frosted with a delicious Honey-Cinnamon Frosting!