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 read@cooking
Anaheim
on March 25, 2013
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I followed the instructions hellokitzy gave from this past New Year's and added the two beef bullion cubes; they gave the juice so much more flavor. I also took the vegetables and a lot of juice out and put them in the oven while the corned beef finished cooking.
It was fantastic! I've made a very basic recipe in the past, but this year with the rutabaga, carrots, and leeks, I was very happy with the way the meal turned out. My only complaint would be that the leeks (I used 3 were cooked much before the other veggies, so I would put them in perhaps 1/2 during the cooking in the future.
By RachelAnn2004
on March 19, 2013
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Delicious! I put the cabbage in the slow cooker when there was about one hour left. I made sure to push the cabbage down into the cooking liquid. Turned out great!!
By SottoVoce
on March 16, 2013
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This is probably the best recipe I have ever tried for corned beef. it was tender and flavorful.
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