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Slow Cooking
Corned Beef & Cabbage
with Horseradish Potatoes
INGREDIENTS:

4 lbs corned beef brisket, "flat" is more lean and tasty
3 Tablespoons pickling spices, some briskets come with this,
you can also add more
4 medium to large carrots, cut in to inch long chunks
2 to 3 leeks, white and light-green parts only, cut into inch
long chunks
1 head savoy cabbage, cut into wedges
6 cups hot water

NOTE: You can either eliminate the leeks, or use "knob"
onions instead for flavoring.

DIRECTIONS:
Put meat in to the slow cooker and cover with pickling spices,
then your carrots and leeks and cover in hot water,
making sure there is about an inch of coverage over the
meat. Cook on medium for 8 hours, adding cabbage with 2
hours left.

HORSERADISH MASHED POTATOES:
3 cups (leftover is okay) mashed potatoes (or cut up boiled
potatoes)
2 TB horseradish cream (or to taste)
1/2 cup sour cream
1 tsp hot sauce of choice
DIRECTIONS:
While you let the Corned Beef 15 minutes to rest before
slicing, reheat your potatoes in a pot, mixing in horseradish
cream, sour cream and hot sauce. Slice your meat and serve!
SERVES 4
Preparation: a few min,
Cook Time:
crock pot medium 8 hours
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