Top of the morning to ya! I’m not Irish, but at least on this 2010 St. Patrick’s Day I can enjoy delicious Irish cuisine. We, at Urban Geko, are passionate about website design, but we also have a delightful sense of humor and enjoy quality food. That’s why I’d like to share with you today one of my favorite St. Patrick Day recipes from the Food Network: Slow Cooker Corned Beef & Cabbage. Enjoy!
Cook Time: 7hr 20min
Yield: 6 Servings
-4 lbs. lean raw corned beef brisket
-3 tablespoons pickling spice
-1 medium rutabaga, halveed and cut into wedges
-1 lb. large carros, cut into 4in. pieces
-1 1/4 lbs. large fingerling potatoes
-1 leek, white and light-green parts only, cut into 3in. pieces
-1/2 head Savoy cabbage, cut into wedges
-1/3 cup horseradish, drained
-1/3 cup creme fraeche or sour cream (I recommend the sour cream!)
Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.
Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl.
Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash.