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–+ servings

Cranberry Corned Beef

Couverts8
Deel op Facebook Print Recipe

Equipment

  • slow cooker

Ingredients

  • 8 servings
  • 5 large carrots cut into 3-inch pieces
  • 1 large onion cut into 6 wedges
  • 1 corned beef brisket with spice packet 4 lb, trimmed of fat
  • 1 can 14 oz whole berry cranberry sauce
  • 1 can 14 oz jellied cranberry sauce
  • 1 box 2 oz onion soup mix (Packages)
  • ½ cup sour cream
  • 4 teaspoons prepared horseradish
  • 2 tablespoons chopped fresh parsley if desired
  • ¼ teaspoon pepper

Instructions

  • Spray 5-quart slow cooker with cooking spray.
  • In slow cooker, place carrots and onion.
  • Top with beef.
  • Sprinkle with spices from packet.
  • In medium bowl, mix both cranberry sauces and the soup mix; spoon over beef.
  • Cover; cook on High heat setting 1 hour.
  • Reduce heat setting to Low; cook 8 hours longer or until beef is tender.
  • Meanwhile, in small bowl, mix sour cream and horseradish until blended.
  • Cover; refrigerate until serving time.
  • Remove beef from slow cooker; place on serving platter.
  • Cut beef across grain into thin slices.
  • Spoon carrots and onion around beef.
  • If desired, drizzle with cooking liquid.
  • Sprinkle with parsley and pepper.
  • Serve with horseradish sauce.

Nutrition values

Calories: 630 kcal
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Course; Crockpot / Fruit / Meat / One Pot Dinner