St. Patrick's Day is the prefect time to serve a traditional Corned Beef and Cabbage Dinner! I must admit, this was not a common dinner in my house while growing up...so I had never even tried corned beef until I got married and my husband made it for dinner one night. We now make this a few times a year and it is always a big hit with everyone!
Ingredients:
3 lbs Corned Beef, with seasoning packet
1 cabbage, cut into 4 wedges
4 carrots, peeled and cut into 3” pieces
6 red potatoes
1 onion, rough chopped
2 qts beef broth or water
1 can stout beer, optional
Horseradish Sauce
1 cup mayonnaise
½ cup horseradish
½ tsp granulated garlic
½ tsp lemon juice
salt and pepper to taste
Directions:
- Place corned beef, seasoning packet, cabbage, carrots, potatoes and onion in a slow cooker.
- Cover with beef broth (or water) and add the stout (if using)
- Cook on high for 8hrs
- Remove meat from slow cooker and let rest for 10 minutes. Slice against the grain.
- Serve hot with cabbage, broth, vegetables and horseradish sauce.
Direction for the Horseradish Sauce:
Combine all ingredients in bowl and mix well. Refrigerate for at least 1 hour before serving.
