Categories: beef-main dish

Ingredients

• 4 lb. lean raw corned beef brisket
• 3 Tbsp. pickling spice (often included with brisket)
• 1 medium rutabaga, halved and cut into wedges
• 1 lb. large carrots, cut into 4-inch pieces
• 1 1/4 lb. fingerling potatoes
• 1 leek, white and light-green parts only, cut into 3-inch pieces
• 1/2 head Savory cabbage, cut into wedges
• 1/3 cup horseradish, drained
• 1/3 cup crème fraiche or sour cream

Directions

1. Place 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). Ass enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, out the lid on the slow cooker and cook on high, 7 to 8 hours.
2. Remove meat and vegetables form 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.
3. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced y half, about 10 minutes. Mix with the horseradish and crème fraiche in a small bowl.
4. Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce.

Email to a friend | Print this recipe | Back