Corned Beef and Cabbage for 2

1. 1

   Cook meat as directed on package.

2. 2

   If directions are not available, place meat in Dutch oven, cover with hot water and haet to boiling.

3. 3

   Reduce heat; cover tightly and simmer until tender, 3 to 3 1/2 hours.

4. 4

   Or, cook in slow cooker on high 5 hours or low for 8 hours.

5. 5

   About 20 minutes before meat is tender, skim fat from liquid, then add onions, carrots and potatoes.

6. 6

   Cover and simmer 20 minutes.

7. 7

   Remove meat and keep warm.

8. 8

   Add cabbage to liquid; simmer uncovered until vegetables are tender 10 to 15 minutes.

9. 9

   To carve meat, cut thin diagonal slices across the grain.

10. 10

    Serve with Horseradish sauce.

11. 11

    Horseradish Sauce:.

12. 12

    1/3 cup mayonnaise or sour cream.

13. 13

    1 tablespoon horseradish.

14. 14

    Dash paprika.

15. 15

    Dash dry mustard.

16. 16

    Mix all ingredients.

17. 17

    Refrigerate until serving time.

* Per serving · 4 servings · Values may vary.

No additional tips available.