Sunday, March 15, 2015

Corned Beef & Cabbage Crockpot Style

A Few St. Patty's Day Cookies

What a great way to end the evening ~ Great for Dinner with a Dark Beer

Corned Beef & Cabbage Crockpot Style

2 pounds lean raw corned beef brisket~ a Grass Fed Corned Beef from Costco
comes with pickling spice

1/2 pound large carrots, cut into 4-inch pieces

1 pounds White potatoes cut into wedges

1 bunch of green onions~ used only the white and a small amount of the green
part~ 3 inch pieces

1/2 head Savoy cabbage, cut into wedges

1/3 cup horseradish, drained

1/3 cup sour cream


Place the corned beef in a large slow cooker. Layer the carrots, potatoes and

green onions in the cooker (in this order for even cooking). Add enough hot water

(4 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and

cook on high, 4 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 sour cream 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.

Recipe adapted from Food Network Magazine

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