Photo: Slow-Cooker Corned Beef and Cabbage Recipe
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
Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.
Remove the meat and vegetables from the slow cooker and keep 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 cups cooking liquid for Corned Beef Hash.
Photograph by Antonis Achilleos
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By Bex06
Kent, WA
on January 13, 2012
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I made this for my husband - corned beef is too fatty for me to eat. He thought it as OK. The seasonings that came with the brisket were very strong. Also, it was really watery (not sure if most of the water was to dissipate. Based on other reviews, we cooked for 8 hours on low, then high for one more hour. We did love the vegetables - gave us an excuse to try leeks and rutabagas.
By sboyd73
on December 29, 2011
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I am not usually the cook in the household, but since I was on vacation I thought I would surprise my husband with a fabulous dinner. I have never made corned beef before, but after enjoying this recipe, we may just eat it everynight! I didn't change the recipe, I cooked it according to the recipe. It was unbelievable, right down to the rutabaga and cabbage! By the way, I now know what a rutabaga is, and it tastes delicious!
By dawnsteffler
san jose, CA
on March 27, 2011
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Very easy. I read the concerns about the cooking time being too long, so I tested my brisket at about 5 hours. It really needed a couple more hours, it wasn't fall apart tender yet. But, I did take my veggies out at the point, they were perfect. Once the veggies were out, I added the cabbage and cooked everything 2 more hours. Fabulous results.
Read all 35 reviews