Slow Cooker Corned Beef Brisket with Horseradish Sour Cream

[Kim]

1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3 1/2 lb)
3/4 teaspoon crushed red pepper flakes
1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon cream-style prepared horseradish
2 tablespoons chopped fresh parsley


Total Time: 5 hours 30 min1. In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. Mix broth and Worcestershire sauce; pour over beef.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. In small bowl, mix sour cream, horseradish and parsley; serve with beef and onion.

[zippimom]

but it still taste like corned beef

[Modemouth]

I am going to have this for St.Paddy's Day. Thanks Zippi!

[wonderstuff]

I cant wait until tomorrow! Don't know if I am going to use the crockpot or the stove.

[zippimom]

I have mine cooking right now in the presurer cooker. I like to put in the fridge overnight so that it is easier to slice.

[Modemouth]

I cooked this recipe in the crockpot and a traditional one on the stove. We pigged out on traditional and will chill this one.