Feast on Slow-Cooker Corned Beef This St. Patrick's Day
Party and I have been really obsessed with crockpots lately. I thought we'd prepared just about every kind of meat dish there is (beef chili, Cuban chicken, short ribs, you name it) — until I came across a corned beef and cabbage recipe. It was so hands-off, I was convinced it would be too good to be true.
The result wasn't too good to be true, but it was admittedly way too easy. If you can chop vegetables and place them with meat in a bowl, then you can make a St. Patrick's Day spread of meltingly tender corned beef, braised cabbage, and root vegetables. Consider it your veritable pot o' gold — just remember not to peek! For the recipe,
Ingredients For corned beef and cabbage: For horseradish cream: Directions Serves 6.
Slow-Cooker Corned Beef & Cabbage With Horseradish Cream
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 4-inch pieces
1-1/4 pounds 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 cup sour cream
6 tablespoons prepared white horseradish
1 tablespoon finely chopped dill pickle
1 tablespoon chopped fresh chives or green onion tops
For corned beef and cabbage:
For horseradish cream:
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