Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Corned Beef and Cabbage (Crock Pot)

Serves: 6-8

servings

15 min

active time

8 hours 30 minutes

total time

Ingredients

**COMBINE:

4 cups hot water

2 tablespoons apple cider vinegar

2 tablespoons sugar

1/2 teaspoon fresh ground pepper

1 large onion, cut into quarters

**ADD:

3 lbs corned beef brisket (with spices)

**SCATTER ON TOP:

8 small white potatoes or 8 small yellow potatoes, scrubbed and cut into quarters

4 -5 carrots, cut into 1 inch pieces

**ADD LATER:

1 head cabbage, cored and cut into 10 wedges (about 1 1/2 pounds)

**Horseradish Sauce:

1/3 cup prepared horseradish

1 tsp. prepared mustard

1/4 cup sour cream

1 TBSP. lemon juice

2 garlic cloves , crushed

2 TBSP. minced onions ( green part only)

1 tsp. sugar

1/2 tsp. salt

1/8 tsp. white pepper

Directions

1. Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.

2. Place corned beef and contents of spice packet in the mixture.

3. Scatter the potatoes and carrots over the top and along the sides.

4. Cover and cook on high heat setting 4 hours.

5. Remove the lid and scatter the cabbage wedges over the top.

6. Cover and continue cooking on low 3-4 hours longer, or until beef is tender.

To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

Notes

Horseradish Sauce: Combine horseradish, Mustard, sour cream, and lemon juice; blend thoroughly. Add garlic, green onions, sugar, salt, and white pepper and mix well. Serve with corned beef.

Serves: 6-8

servings

15 min

active time

8 hours 30 minutes

total time
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