Corned Beef and Cabbage in the Slow Cooker

Thursday is St. Patrick's Day and you know what that means? It means Corned Beef and Cabbage for dinner. It's not a hard meal to prepare. Just throw it in your crockpot and let it cook all day and you have a wonderful meal to celebrate your St. Patrick's Day. Anybody can do it and you don't have to be Irish. Don't forget the Irish Soda Bread.

Slow Cooker Corned Beef and Cabbage

Makes 4 servings

Corned beef shrinks by about 50%, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person.

4 carrots
4 to 6 red potatoes, quartered

1 medium head cabbage, cut into 6 wedges

1 4-pound corned beef brisket

1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)

1. Place carrots, cabbage, potatoes in the bottom of a large slow-cooker or crock pot.

2. Rinse the corned beef brisket and place over vegetables. Fill crockpot to just cover the meat (with vegetables underneath) and add spices.

3. Cover and cook on LOW for eight to nine hours.

4. Remove the meat and vegetables from the pot and serve with creamy horseradish sauce.

Creamy Horseradish Sauce

1/2 cup heavy cream
1/4 cup sour cream
1/4 cup drained prepared horseradish
dash hot sauce
salt and pepper to taste

Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.

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