Corned Beef and Cabbage


Ingredients~
4 pounds lean raw corned beef brisket
3 tablespoons pickling spice (often included with brisket)
1 medium rutabaga, halved and cut into wedges
1 pound large carrots, cut into 4 inch pieces
1 1/4 pounds large fingerling potatoes
1 leek, white and light-green parts only, cut into 3-inch pieces
1/2 head savoy cabbage, cut into wedges
1/3 cup horseradish, drained
1/3 cup creme fraeche or sour cream

Directions~
First, place the corned beef into a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker. Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch. Place the lid on the slow cooker and cook on high for 7 to 8 hours. Remove the meat and vegetables from the slow cooker and keep it warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl. Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce. Reserve about a quarter each of the meat and vegetables and 1 1/2 cps cooking liquid for Corned beef Hash.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Facebook

YouTube

Ready for our most YUMMY Recipes of the week?

We will keep you up to date with our 10 best and most popular specialty recipes OF THE WEEK from some of the top chefs in the world.