Slow Cooker Corned Beef and Cabbage

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

Instructions

1. Add the corned beef to the slow cooker.
2. Your corned beef should come with a little packet of pickling spices. Add that on top of the beef.
3. Layer the rutabaga, carrots, potatoes, onion, and leeks to the slow cooker. Layer them this way so that they all cook evenly.
4. Add 6 cups of water to cover the meat.
5. Cover and cook on low for 8 hours.
6. Remove the meat and vegetables from the slow cooker and keep warm. (Keep that warm liquid in the slow cooker.)
7. 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.
8. 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.
9. Add the liquid to a bowl with the Dijon mustard and creme fraeche. Mix to combine.
10. Slice the corned beef and serve with the vegetables, cabbage and sauce.