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