Corned Beef and Cabbage with Horseradish Cream Sauce

Prep Time: 20 mins  | Cook Time: 6 hours  | Course: Dinner | Servings: 6

Corned beef slow cooked with cabbage, carrots, baby potatoes and a horseradish cream sauce. Absolutely delectable, corned beef should definitely happen multiple times a year, and hashed leftovers with an egg the next morning...yummm! This recipe adapted from and inspired by The Silver Palate Girls from their cookbook The New Basics.

5 or 6 lb corned beef with seasoning packet

1 cup red wine

2 onions, quartered

4 carrots, halved

2 ribs celery, halved

4 sprigs parsley

1 head cabbage, cut into 6 wedges

12 baby red potatoes

½ cup shortcut carrots

Horseradish cream

Butter

Red wine vinegar

Mustard 

Place corned beef on a cutting board and trim off any layers of fat. Place meat and seasoning packet in a slow cooker and add red wine, cover the roast with water, the onions, halved carrots, celery and parsley. Allow to cook on high for 6 hours. The last half hour of cooking time, place the potatoes in a stockpot and cover with water. Cook on high heat for about 15 minutes. Add the cabbage and carrots and cook until the potatoes are done, about 15-20 minutes longer. Carve roast and place on a serving platter, scatter veggies all around. Serve with the horseradish cream for the beef, butter for potatoes, red wine vinegar for the cabbage and mustard for the carrots.

Horseradish Cream

½ cup whipping cream

½ cup mayonnaise

½ cup horseradish

2 Tbsp dijon mustard

Salt and pepper, to taste

Whisk all ingredients in a mason jar, sauce will keep for a couple of weeks in the fridge.