Sunday, September 11, 2011
Slow cooked corned beef with cabagge
So happy to be back!!! I was out of town for Labor Day weekend and then tropical storm Lee hit Alabama and I was without power for several days...
A few weeks ago, my husband asked me to make him this dish. It is a staple from southern cuisine and I gave it a shot and I enjoyed very much. It is very succulent and full of flavor. A good idea for this cooler fall nights :)
4 pounds 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 lbs. 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 crème fraiche or sour cream
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 crème fraiche in a small bowl.
Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce.
Source: Recipe Courtesy of "Food Network Magazine"