Slow Cooker Corned Beef and Cabbage with Horseradish Cream

For Saint Patrick's Day I knew I had to make corned beef and cabbage - yum. What better way to make it than in the crockpot? It turned out delicious and the leftovers make for great reuben sandwiches.

Corned Beef

Ingredients:

4 large carrots, peeled and sliced

10 baby red potatoes, quartered

1 onion, peeled and cut into chunks

4 cups beef broth 

4 lb corned beef brisket

6 ounces dark beer (I used Smithwicks)

1 small head cabbage, coarsely chopped

Directions:

Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the broth, and place the brisket on top of the vegetables. Pour the beer over the brisket. Cover and set slow cooker on low.

Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour. Serve with horseradish cream.

Low-Cal Horseradish Cream

Mix together:
1 tbsp prepared grated horseradish
1/4 cup fat free sour cream
1/4 tsp dijon mustard
Salt and pepper, to taste

1 tbsp = 12 calories