New Recipe: Crock-Pot Corned Beef & Cabbage with Horseradish Sauce

Happy St. Patricks Day!

In honor of this Irish holiday I wanted to provide you with a traditional Irish dish, corned beef and cabbage! Although I'm mostly Italian, my grandmother was Irish so I definitely have a love for Irish cuisine. Sometimes corned beef can be tough, but when you cook it in the crock-pot it becomes a melt in your mouth dish that it worth trying. **Be prepared, this meal takes all day to cook in the crock-pot so you will want to plan accordingly.**

Ingredients:

• 2lb corned beef brisket
• 1 head of cabbage, wedged
• 1 large onion, sliced
• 3-4 carrots, sliced
• 2 brown potatoes, diced into cubes (you can leave the skin on)
• 4 cups water
• 1/4 tsp ground pepper
• 1/2 cup sour cream
• 1/4 cup horseradish
• 2 tbsp spicy brown mustard

Directions:

• In crock-pot, place corned beef brisket, sliced onion, carrots and potatoes.
• Pour 4 cups water over mixture and season ground pepper over top of mixture.
• Cook on low for 8 hours or on high for 4 hours.
• After 8 hours on low or 4 hours on high, open top and add wedged cabbage on top. Put top back on and cook for another hour on high. 
• 15 minutes before cooking is complete, grab a small bowl and combine sour cream, horseradish and spicy brown mustard, set aside. 
• Remove corned beef brisket and slice up, serve with cabbage, carrots, potatoes and onions. Use horseradish mixture for dipping sauce.
• Enjoy!

xoxo