Emma Claire's Kitchen

Corned Beef & Veggies:

1. Place corned beef brisket in slow cooker. Sprinkle spice packet and all ingredients above except the potatoes, carrots and cabbage.
2. Add enough water to cover brisket, then cover with lid and cook on low for 8 hours.
3. After cooking for 3 hours, add potatoes, carrots & cabbage to slow cooker. Stir and replace lid and continue cooking for remaining 5 hours.
4. After 8 total hours, remove corned beef brisket from slow cooker. Slice thin, cutting against the grain, or shred as it usually just falls apart. Serve with potatoes, carrots, cabbage, and creamy horseradish sauce (optional) and garnish with fresh parsley.

Horseradish Sauce:

1. Add all ingredients to small bowl and mix well. Chill sauce until ready to serve.