Difficulty: Easy - for beginners
4 pounds cured corned beef brisket with spice packet
5 large carrots, cut into pieces
large onion, cut into wedges
14 oz. can whole-berry cranberry sauce
14 oz. jellied cranberry sauce
2 (1 oz.) each dry onion soup mix
1/2 cup sour cream
4 tsp. refrigerated horseradish
1/4 tsp. ground black pepper
Garnish with fresh parsley
Trim fat from brisket. Place carrot and onions in slow cooker. Place the brisket on top of the vegetables. Sprinkle spice packet seasonings over the brisket.
Combine the cranberry sauces and soup mix. Spoon over the brisket. Cover and cook on high for one hour. Reduce heat to low, and cook 8 hours.
Transfer the brisket to a serving platter. Spoon carrot, onion, and if desired, a little cooking liquid around the brisket on a platter. Stir pepper into sour-cream horseradish sauce. Serve with sauce. Sprinkle with pepper. Garnish.