Tuesday, March 16, 2010

Tasty Tuesday

With Saint Patrick's Day right around the corner here is a easy slow cooker recipe for the yummy Corned Beef and cabbage my favorite!!

Slow-Cooker Corned Beef and Cabbage

4 pounds lean raw corned beef brisket
3 tablespoons pickling spice (often included with brisket)
1 pound large carrots, cut into 4-inch pieces
1 1/4 pounds potatoes (I use the small red potatoes)
1 head cabbage, cut into wedges
1/3 cup horseradish, drained
1/3 cup sour cream

Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the carrots, potatoes 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 sour cream in a small bowl.

Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce

MMMM Yummy! I dont traditional cook the cabbage that way I changed the recipe up some I put the cabbage in the crock pot about 3-4 hours before done and it works just fine!

1 comment:

JoAnna said...

Yummy..My family loves corn beef and cabbage...never cooked it this way though..thanks much for the recipe:)