A delightful slow cooker recipe featuring tender corned beef, flavorful vegetables, and a creamy mustard sauce.
Place the potatoes, carrots, and onion in the slow cooker.
Cut the vegetables into uniform sizes to ensure even cooking.
Add the corned beef brisket on top of the vegetables.
Ensure the brisket is placed fat-side up for added flavor.
Pour water into the slow cooker until it just covers the brisket.
Use warm water to speed up the cooking process.
Cover and cook on low for 10 hours.
Avoid lifting the lid during cooking to maintain temperature.
Remove the brisket and keep it warm.
Cover the brisket with foil to retain heat.
Add cabbage wedges to the slow cooker and cook on high for 30 minutes.
Place the cabbage in a single layer for even cooking.
Mix horseradish, sour cream, mayonnaise, and mustard in a bowl to prepare the sauce.
Chill the sauce for a more refreshing taste.
Slice the brisket against the grain and serve with vegetables and sauce.
Arrange the dish on a platter for a beautiful presentation.
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