1. Place potatoes, carrots and onion in 5 to 6-1/2 quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket. 2. Cover; cook on Low setting 10 to 12 hours. 3. About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. 4. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to High; cover and cook 30 to 35 minutes longer or until cabbage is crisp-tender. 5. Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well. 6. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. 7. Serve corned beef and vegetables with sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
