Here's what you'll need (for the corned beef):
Corned Beef Brisket w/Seasoning Packet, Bay Leaves, Garlic, Dijon Mustard, Brown Sugar, Beer, Carrots, Onions, Red Potatoes, [Cabbage & Water (not pictured)].
Here's what you'll need (for the sauce):
Sour Cream, Dijon Mustard, Mayonnaise, Prepared Horseradish, Cayenne Pepper, Salt & Black Pepper
Start by placing all sauce ingredients in small bowl.
Stir thoroughly. Store in fridge until ready to serve with corned beef.
For Corned Beef & Cabbage specific directions, please follow recipe directions at bottom of post.
Cook the meat and onions in the crock pot until done.
Add the remaining veggies and cook until tender.
Crock Pot Corned Beef & Cabbage
2 to 3 pounds Corned Beef Brisket (flat cut) with Seasoning Packet
1 Tablespoon minced garlic
11 to 12 ounces beer
1 cup water
2 Tablespoons brown sugar
3 Tablespoons Dijon mustard
2 small or 1 large onion, quartered
2 bay leaves
1 medium head cabbage, cut in 6 to 8 wedges
6 to 8 carrots, cut in small chunks
10 small red potatoes, halved or quartered
Rinse Corned Beef Brisket and place in large crock pot, fat side up. Top the brisket with contents of seasoning packet, minced garlic, and beer. In a small bowl or measuring cup, mix together the water, brown sugar, and mustard, then pour over brisket. Place quartered onions in crock pot along with bay leaves. Put the lid on the crock pot and cook brisket on low setting for approximately 9 to 11 hours. Once brisket is cooked, remove brisket from crock pot (leaving juices), wrap tightly in foil, and place in 200 degree F. oven to keep meat warm while cooking veggies.
Add cabbage, carrots, and potatoes to juices in crock pot, and cook until veggies are tender (approximately 40 minutes to 1 hour). Remove fat from brisket (scrapes off easily). Serve brisket with horseradish sauce (see recipe below).
Optional: Once meat is cooked, turn crock pot to warm setting. Steam cabbage, carrots, and potatoes in separate pot until tender. Add cooked veggies to meat and juices in crock pot for 15 minutes. (my preference)
1/2 cup sour cream
1 teaspoon Dijon mustard
1 Tablespoon mayonnaise
2 to 3 Tablespoons prepared horseradish
1 to 2 pinches of cayenne pepper
pinch of salt
pinch of black pepper
Mix well. Keep chilled. Serve with brisket.