• Cooking Time: 240
• Servings: 12
• Preparation Time: 10
• For The Corned Beef:
• 3 carrots, washed and cut into 3-inch pieces
• 1 yellow onion, peeled and quartered
• 1 pound baby red potatoes
• 1 corned beef brisket (about 4 pounds), plus pickling spice packet or 1 tablespoon pickling spice
• 1 12-ounce stout beer
• ½ head cabbage, cut into 1½-inch wedges
• 6 cups chicken stock or water
• For The Creamy Horseradish Sauce:
• ½ cup sour cream
• ¼ mayo
• 2 tablespoons raw horseradish
• 1 tablespoon Dijon mustard

1. For directions please visit: http://tasteandsee.com/corned-beef-cabbage

Corned Beef And Cabbage With A Twist! Cooked in spices, stock, & beer, finished in the broiler, with Honey Harissa Carrots & seared roasted cabbage wedges!