|1||large sweet onion (Bermuda, Maui or Spanish), sliced|
|1||well-trimmed corned beef brisket (3 to 3 1/2 lb)|
|3/4||teaspoon crushed red pepper flakes|
|1||cup Progresso reduced-sodium chicken broth (from 32-oz carton)|
|1||tablespoon Worcestershire sauce|
|1/2||cup sour cream|
|1||tablespoon cream-style prepared horseradish|
|2||tablespoons chopped fresh parsley|
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2. Cover; cook on Low heat setting 8 to 9 hours.
3. In small bowl, mix sour cream, horseradish and parsley; serve with beef and onion.
For a traditional Irish dinner, serve the corned beef brisket with boiled small red potatoes and steamed green cabbage.
Did you know?
Corned beef was originally “corned,” or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in brine, and spices are added for a distinctive tangy flavor.