Corned beef and cabbage, a staple St. Patrick's Day dinner growing up. Many boiled or roasted dinners happened on Sundays, and my Grandmother always said we had some Irish in us. My father set out to recreate many of these meals during my childhood. I spotted this recipe in the Food Network Magazine March 2010 issue and knew I had to try it out. We actually made this last year on St. Patrick's Day. I liked that this meal cooked in the crockpot over time making it tender and ready by dinner time. It didn't convert me to loving boiled dinners, but it was much better than I anticipated! If you like a traditional boiled dinner, I suggest you give this slow-cooker method a try.
You will need:
*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 3-inch pieces
*1 1/4 pounds large fingerling potatoes
*1 leek, white and light-green parts only, cut into 3-inch pieces
*4-5 cups hot water
*1/2 head Savoy cabbage, cut into wedges
*1/3 cup horseradish, drained
*1/3 cup creme fraiche or sour cream
1. Place the corned beef in the bottom of your slow cooker and scatter the pickling spices on top. In the following order, layer the rutabaga, carrots, potatoes and leek around and over the beef. Add enough 4-5 cups of hot water to cover the meat by at least 1 inch. Cover the slow cooker and cook on high, 7 to 8 hours.
2. After the 7-8 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 for about 8 to 10 minutes, or until tender. Meanwhile, boil another cup of cooking liquid in a small skillet for about 10 minutes, or until it's reduced by half. Mix with the horseradish and creme fraeche in a small bowl.
3. Slice the corned beef and serve with the vegetable, cabbage, and horseradish sauce.