Slow Cooker Corned Beef Brisket with Horseradish Sour Cream

 

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

1

tablespoon Worcestershire sauce

1/2

cup sour cream

1

tablespoon cream-style prepared horseradish

2

tablespoons chopped fresh parsley

• 1 In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. In small bowl, mix broth and Worcestershire sauce; pour over beef.
• 2 Cover and cook on Low heat setting 8 to 9 hours or until beef is tender.
• 3 Remove beef and onion from cooker, using slotted spoon. Cut beef across grain into thin slices. In small bowl, stir sour cream, horseradish and parsley until blended. Serve with beef and onion.