Wednesday, March 16, 2011

Slow Cooker Corned Beef Brisket with Horseradish Sour Cream

This recipe says, “St. Patrick’s Day” from start to finish. Greet guests with some good Irish beer and serve alongside cabbage, carrots and potatoes and everyone will be doing an Irish jig. No luck of the Irish needed. Though it’s always a welcome bonus!

Slow Cooker Corned Beef Brisket with Horseradish Sour Cream
Serves 8

1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3 ½ lb)
¾ teaspoon crushed red pepper flakes
1 cup chicken broth
1 tablespoon Worcestershire sauce
½ cup sour cream
1 tablespoon cream-style prepared horseradish
2 tablespoons chopped fresh parsley

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 with 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 our cream, horseradish and parsley until blended. Serve with beef and onion.

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