INGREDIENTS

  • 2-3 lbs corned beef brisket
  • 2 small onions
  • 4 small carrots
  • 2 small potatoes , pared and halved
  • 1/2 green cabbage , cut into wedges
  • 1/3 cup mayonnaise or sour cream
  • 1 tablespoon horseradish
  • 1 dash paprika
  • 1 dash dry mustard

DIRECTIONS

  1. Cook meat as directed on package.
  2. If directions are not available, place meat in Dutch oven, cover with hot water and haet to boiling. Reduce heat; cover tightly and simmer until tender, 3 to 3 1/2 hours.
  3. Or, cook in slow cooker on high 5 hours or low for 8 hours.
  4. About 20 minutes before meat is tender, skim fat from liquid, then add onions, carrots and potatoes.
  5. Cover and simmer 20 minutes.
  6. Remove meat and keepwarm.
  7. Add cabbage to liquid; simmer uncovered until vegetables are tender 10 to 15 minutes.
  8. To carve meat, cut thin diagonal slices across the grain.
  9. Serve with horseradish sauce.
  10. Horseradish Sauce:.
  11. 1/3 cup mayonnaise or sour cream.
  12. 1 tablespoon horseradish.
  13. Dash paprika.
  14. Dash dry mustard.
  15. Mix all ingredients. Refrigerate until serving time.