We thought today was our night to have Rindy and Aaron over for the weekly supper so of course we cooked up some corned beef and cabbage in honor of St. Patrick’s day. The only problem we got our wires crossed and they are not coming over until tomorrow. Well they missed a tasty dinner!
Corned beef, cabbage and veggies topped with a sour cream horseradish sauce. Best thing about this meal? It was done in the crock pot and super easy. Just toss everything in the crock pot (except the cabbage) and let it cook all day long.
When the corned beef and veggies are done, remove from crock pot and keep warm while you make the sauce and cabbage. Slice it up, serve and enjoy. Cheers – have a green beer for me!
Ingredients
3-4 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 small 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 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, 5 to 6 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
Recipe courtesy of Food Network.