Slow Cooker Corned Beef with Veggies and Horseradish Sauce

Ingredients

• 1 corned beef, 3-5 pounds, flat cut preferred
• 1 bay leaf
• 1 head garlic
• 3 whole cloves
• 10 peppercorns
• 5 allspice berries or small pinch ground allspice
• 1 whole onion
• 1 head cabbage, cut in 4 pieces
• 2 cups carrots, cut up if large
• 3/4 cup mayo, lite mayo, or sour cream
• 2-3 T cream style horseradish

Directions

1. Cut away any visible fat from the corned beef, then set the meat in the base of the crock pot. Slice the onion into a couple of pieces and nestle them around it. Add enough water to cover everything, sprinkle in the spices, and cook on low for about 6-7 hours.
2. Once a fork slides into the corned beef without much resistance, ladle off most of the cooking liquid, reserving it if you plan to make the au jus-style sauce. Discard the onion, then add the cabbage and carrots. Switch the crock pot to high and cook about 1 hour, until the vegetables are tender. If you are nearby, the carrots can go in first for a bit before adding the cabbage. If the meat seems as if it is cooking too far, take it out for part of this time.
3. For the optional au jus-style sauce, skim the reserved cooking liquid while the vegetables cook, then simmer it until it has reduced by half or more. Taste as it concentrates, since it can become too salty if it cooks down too long. If you want a richer sauce, whisk in a tablespoon or so of butter after the liquid has reduced to the consistency you like.
4. For the horseradish sauce, whisk the mayo, sour cream, or a combination of the two with the horseradish. Start with less horseradish, taste, and add more until the sauce has the bite you want. For a looser sauce, swap in milk for some of the mayo or sour cream.
5. When the vegetables are cooked the way you like them, slice the corned beef across the grain and serve it with the vegetables and sauce.