Corned Beef and Cabbage with Horseradish Sauce

Place the corned beef brisket and a small amount of its brine into a slow cooker. Add enough water to partially cover the meat.

Cover and cook on high for 4 hours.

After 4 hours, add the baby carrots and cabbage wedges to the slow cooker around the brisket.

Season the cabbage with salt, cover, and continue to cook for another 2 hours.

While the beef and vegetables cook, prepare the horseradish sauce. In a small bowl, combine the sour cream, dijon mustard, light mayonnaise, apple cider vinegar, prepared horseradish, stone ground mustard, and water.

Season the sauce with a little salt and mix until well combined. Cover and let it sit for the flavors to meld while the corned beef finishes cooking.

Once cooking is complete, remove the vegetables from the slow cooker and arrange them on a serving platter.

Remove the corned beef and place it on a parchment-lined baking sheet.

Broil the corned beef for about 5 minutes, until the top becomes nice and crusty.

Slice the corned beef against the grain and serve immediately with the cooked vegetables and horseradish sauce.