Slow Cooker
Corned Beef Brisket with Vegetables and Horseradish Sour Cream
Ingredients
- 1 large yellow onion, thinly sliced
- 1 lb organic red potatoes, cut in half
- 4 carrots, peeled and cut into chunks
- 1 small cabbage, cut into chunks
- 3½ lb corned beef brisket, trimmed
- 1 (48-oz) carton low-sodium beef broth
- 1 (8-oz) carton reduced-fat sour cream
- 3 Tbsp prepared horseradish
- 2 Tbsp chopped fresh parsley
Instructions
- Place onion, potatoes, carrots and cabbage in a 6- or 7-quart slow cooker.
- Add brisket and broth. Cover and cook on LOW 9 hours.
- Remove brisket from slow cooker, and slice against the grain.
- (Reserve 6 thick slices brisket for Corned Beef Hash with Eggs recipe.) Combine sour cream, horseradish and salt to taste in a small bowl.
- Sprinkle remaining brisket and the vegetables with parsley; serve with Horseradish Sour Cream.
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