Crock-Pot Corned Beef and Cabbage
(if the crockpot cooks hot, check for doneness between 4-6 hours before adding the cabbage)

3 lb uncooked corned beef brisket (in pouch with pickling juice is okay, add additional spice packet to vegetables if included)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved (I don't care for boiled potatoes, so I substitute 5 small turnips, peeled and chopped)
1 onion, quartered
1 small turnip, peeled and chopped into 2" pieces (if substituting turnips for the potato, this makes a total of 6 small turnips)
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (Guiness works great)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges

In a LARGE (6.5 qt) Crock-Pot (I can just cram it all into my 4.5 quart round Crock-Pot), place the carrots, spuds, onion and turnip in bottom. (I also put in the cut cabbage now, since we like soft cabbage). Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. (This makes for a crisp tender cabbage or cook for a total of 12 hours on low if the cabbage was put in at the beginning). Serve with Coarse Grain Mustard and Horseradish Sauce. (If desired).

Horseradish Sauce

1/2 pint whipping cream
3 Tbsp prepared horseradish

Whip cream until it peaks, then fold in horseradish.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

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in the Understanding Spirit:
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A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.