1medium rutabagahalved, peeled and cut into wedges
5large carrotscut into 4-inch pieces
1bag red potatoes
1yellow onionchopped
1leekwhite and light-green parts only, sliced
1/2head cabbageroughly chopped
1/3cupDijon mustard with horseradish
1/3cupcrème fraiche or sour cream
Instructions
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 in the rutabaga, carrots, potatoes, onions, 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.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!