Crock Pot Corned Beef & Cabbage

...with Horseradish Sauce

This is a straightforward, simple, and mouth-watering dish; horseradish sauce pairs well with the meat.

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
www.whispersofthyme.blogspot.com 

Ingredients:
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

Directions:
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)

 
Horseradish Sauce
www.whispersofthyme.blogspot.com 

Ingredients:
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

Directions:
Mix well. Keep chilled. Serve with brisket.

Chili - My version of Wendy's

I enjoy Wendy's Chili and have found several "copycat" recipes. Since these vary from each other, and since I don't know the original recipe, I made my own version...and it's real good! 
(Mine is spicier than Wendy's, so see my notes on recipe to make it mild(er).)

  

Here's what you'll need:
Ground Beef or Ground Chuck, Onion, Green Bell Pepper, Chili Powder, Cumin, Garlic Powder, Oregano, Cayenne Pepper, Sugar, Salt, Black Pepper, Package of Chili Seasoning Mix, &
[Canned:(Whole Tomatoes, Tomato Sauce, Diced Tomatoes, Dark Red Kidney Beans, Pinto Beans)]

 ...and Olive Oil (optional)

 

Start by adding meat to large pot. Add oil  to pot (optional).

Add chopped onion and bell pepper.

Cook beef and veggies until beef is browned. Drain grease.

Return meat mixture to pot. Add whole tomatoes. Chop up tomatoes with the spoon.

Add diced tomatoes.

Add pinto beans.

Add kidney beans.

Add tomato sauce.

Add seasonings and seasoning mix package.

Stir chili, cover pot with lid, and simmer for 20 to 30 minutes.

Serve.

  

I topped mine with shredded cheese and sour cream.  Mmmm!

My version of Wendy's Chili only slightly spicier...

*see note on recipe for mild(er) version

C H I L I

www.whispersofthyme.blogspot.com

Ingredients:

1 to 1.5 pounds Ground Beef or Ground Chuck

2 Tablespoons Olive Oil, optional

(28 ounce) can Whole Peeled Tomatoes

(14.5 ounce) can Diced Tomatoes

(8 ounce) can Tomato Sauce

(15 ounce) can Dark Red Kidney Beans, drained and rinsed

(15 ounce) can Pinto Beans...do  NOT drain

1 medium Onion, chopped

1/4 cup Green Bell Pepper, chopped or diced

2 teaspoons Chili Powder

1 1/2 teaspoons Cumin

1 1/2 teaspoons Garlic Powder

1 1/2 teaspoons Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Dried Oregano

1/2 teaspoon Sugar

1/2 teaspoon Cayenne Pepper

1.25 ounce package Original Chili Seasoning Mix

Directions:

Place beef in large pot along with olive oil, if using. Add chopped onion and bell pepper. Cook until meat is browned, then drain grease from mixture. Return meat mixture to pot, add the can of whole tomatoes, and then chop up tomatoes with a spoon. Add all remaining ingredients.  Cover pot and simmer chili for 20 to 30 minutes. Serve as-is, or top with shredded cheese and/or sour cream dollop.

Note: If you like your chili mild(er), then reduce cayenne pepper (or omit altogether), and reduce chili powder by one-half.