Reviews & Comments

Made this yesterday for St. Patrick's Day. It was delicious. Cooked for nine hours on low and it was perfect. The sour cream sauce tasted blah to me so I added a little garlic powder, a little salt, and I dissolved one beef bouillon cube in a little boiling water and added that. It was just what it needed to suit our taste. I fixed cabbage Irish style (cook wedges, drain, chop up, add butter and stir). The cabbage was a perfect accompaniment and looked festive. (NOTE: I used the whole pint of sour cream and adjusted the recipe measurements accordingly. We had some of the sour cream-horse radish sauce left and it's delicious as a potato chip or vegetable dip.)

This is the best Beef Brisket I have ever made. It is so delicious and the horseradish sour cream just adds to it. I had red potatoes and carrots with this dish. Yum

For anyone who stays away from corned beef because of the sodium content (don't know if they make a low sodium version), boil the meat twice before putting in the crock pot, draining the liquid between boils. I prepared it this way last year for my husband who is on a low sodium diet, and the flavor was incredible. And you never miss the extra sodium.

Delicious. I was skeptical but the corned beef was so tender. My husband who isn't a big fan even commented on how good it was. Definitely will use this recipe again.