Source: dLife

Beer, mustard, and horseradish flavor the sauce in this beef brisket dish.

Servings

1 lb fresh whole beets , peeled and cut into 1-inch pieces
8 oz fresh cubed turnips , peeled and cut into 1-inch pieces
1 large onion , cut into thick wedges
1 tbsp quick cooking tapioca
3 lb whole lean beef brisket
1.5 tsp ground allspice
1.5 tsp thyme, leaves, ground , crushed
1 tsp black pepper , cracked or coarsely ground
0.5 tsp paprika
0.5 tsp ground sage leaves , crushed
0.5 tsp salt
4 cup fresh shredded cabbage , coarsely chopped
0.33 cup Beer, light
0.5 cup fat free half and half
3 tbsp stoneground mustard
1 tbsp horseradish

1 In a 5-to-6-quart slow cooker, place beets, turnips, and onions. Sprinkle tapioca over mixture in cooker.
2 Remove any excess fat from meat. Add meat to cooker. Sprinkle with allspice, thyme, pepper, paprika, sage, and salt. Add cabbage. Pour beer over mixture in cooker.
3 Cover and cook on low-heat setting for 10 to 12 hours (or on high-heat setting for 5 to 6 hours).
4 Remove meat to a serving platter. Cover meat with foil to keep warm.
5 In a small bowl, combine the half-and-half, mustard, and horseradish. Stir half-and-half mixture into vegetable mixture in slow cooker. Serve vegetable mixture with meat.

A classic one-dish meal of beef and vegetables. Great for a cold wintery day.