Ingredients

3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)2 carrots, chopped into 2' pieces5 small red potatoes, halved1 onion, quartered1 small turnip, chopped into 2' pieces3/4 cup malt vinegar1/2 bottle (6 oz) Irish stout (Guiness?)1 tsp mustard seed1 tsp coriander seed1 tsp black peppercorns (whole)1 tsp dill seed1 tsp allspice (whole)1 bay leaf1 small (2 Lb) head cabbage, cut into wedges In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. 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. Serve with Coarse Grain Mustard and Horseradish Sauce. Horseradish Sauce 1/2 pint whipping cream3 Tbsp prepared horseradishWhip cream until it peaks, then fold in horseradish. Found on the web by Pam, originally posted out there by Stephanie de Silva

Description

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