St. Patrick’s Day is right around the corner, which means Americans nationwide are gearing up for a corned beef and cabbage feast. Despite being Irish-American myself, I’ve never eaten this St. Patrick’s Day staple before. My boyfriend, a huge corned beef fan, was really looking forward to having some, so I finally decided it was time to try to make it. I choose to adapt this recipe from Food Network for Slow Cooker Corned Beef and Cabbage so that I could use my slow cooker and not have to watch over it for hours.
Ingredients:
- 4 pounds raw corned beef brisket
- Pickling Spice (included with brisket)
- 1 medium rutabaga, halved, peeled and cut into wedges
- 5 large carrots, cut into 4-inch pieces
- 1 bag red potatoes
- 1 yellow onion, chopped
- 1 leek, white and light-green parts only, sliced
- 1/2 head cabbage, roughly chopped
- 1/3 cup Dijon mustard with horseradish
- 1/3 cup crème fraiche or sour cream
Add the corned beef to the slow cooker. Your corned beef should come with a little packet of pickling spices.
Add that on top of the beef.
Layer the rutabaga
carrots
potatoes
onion
and leeks to the slow cooker. Layer them this way so that they all cook evenly.
Add 6 cups of water to cover the meat.
Cover and cook on low for 8 hours.
Remove the meat and vegetables from the slow cooker and keep warm. (Keep that warm liquid in the slow cooker.) Add the cabbage to a microwave safe dish and pour 2 cups of the liquid from the slow cooker on top. Cover and microwave for 7-10 minutes or until the cabbage is tender.
While waiting for the cabbage to cook, add another 1 cup of the cooking liquid to a saute pan and boil until it reduces by half, about 10 minutes.
Add the liquid to a bowl with the Dijon mustard and creme fraiche. Mix to combine.
Slice the corned beef and serve with the vegetables, cabbage and sauce.
Whelp, slicing didn’t work out for us. The meat was so tender it just shredded when touched (I am not complaining).
The vegetables were cooked perfectly, you barely needed a knife to cut them!
I really liked the sauce too. The horseradish and Dijon were nice without being overpowering.
So, I really don’t like cabbage. But my boyfriend ate all of his, plus mine, so I’m guessing it was tasty as well!
Slow Cooker Corned Beef and Cabbage
Corned beef and cabbage made in your slow cooker with potatoes and rutabaga, plus a horseradish-Dijon sauce
Ingredients
- 4 pounds raw corned beef brisket
- Pickling Spice included with brisket
- 1 medium rutabaga halved, peeled and cut into wedges
- 5 large carrots cut into 4-inch pieces
- 1 bag red potatoes
- 1 yellow onion chopped
- 1 leek white and light-green parts only, sliced
- 1/2 head cabbage roughly chopped
- 1/3 cup Dijon mustard with horseradish
- 1/3 cup crème fraiche or sour cream
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!
I grew up in new England and we ate corned beef all the time. I haven’t had it since I moved though – I just never think of it in time and then by St. Patrick’s Day I’m so busy thinking green it just doesn’t happen!
Perfect classic! 🙂 I love corned beef, and your side looks just about perfect!
I made this for the first time this weekend too. It was OK. I thought the whole thing was way too salty but I am pretty sensitive to salt. My husband eat his up and was so excited for the leftovers today. Glad I don’t have to worry about wasting it.
I have never made corned beef and have been wanting to try it! Love that you used the slow cooker!
Yum, this looks fantastic!
That looks so yummy! I have not had corned beef in forever!
I usually replace the cabbage with kimchi! Keeps it simple! 🙂
This is an interesting take on a classic. I will be sure to try it. It looks delicious.
Did you enjoy your first St Patrick’s Day corn beef and cabbage dinner?
Wishing you the luck and smiles of the Irish!! Happy day to you!!