Slow Cooker Corned Beef Brisket With Horseradish Sour Cream Recipes

SLOW-COOKER CORNED BEEF BRISKET WITH HORSERADISH SOUR CREAM

Steps:

• In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. In small bowl, mix broth and Worcestershire sauce; pour over beef.
• Cover and cook on Low heat setting 8 to 9 hours or until beef is tender.
• Remove beef and onion from cooker, using slotted spoon. Cut beef across grain into thin slices. In small bowl, stir sour cream, horseradish and parsley until blended. Serve with beef and onion.

SLOW COOKER CORNED BEEF-STYLE BRISKET

Steps:

• Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
• Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
• To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
• Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
• Whisk together the sour cream, horseradish and mustard in a small bowl.
• Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
• Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM

Steps:

• Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
• Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
• Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
• Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
• For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.

SPICED CORNED BEEF BRISKET WITH HORSERADISH SOUR CREAM

Steps:

• Place onion in crockpot.
• After rinsing beef place on onion and sprinkle with red pepper.
• After mixing broth and Worcestershire sauce pour over beef.
• Cover and cook on low heat 8-9 hours or until beef tender.
• Mix sour cream, horseradish and parsley.
• Serve with beef and onion.

SLOW COOKER CORNED BEEF WITH CREAMY HORSERADISH SAUCE

Steps:

• 1. Place the onion slices in the bottom of a 5-6 quart slow cooker. Rinse beef and place on top of onions, discarding spice packet. Sprinkle with red pepper flakes. Mix broth and Worcestershire sauce and pour over top.
• 2. Cover and cook on low heat 8 to 9 hours.
• 3. In a small bowl, mix sour cream or yogurt, horseradish, and parsley. Serve with the beef and the onions.