Slow-Cooker Corned Beef and Cabbage(yields 6 servings)
Ingredients:
4 lbs. lean raw corned beef brisket
3 tbs pickling spice (often included with brisket)
1 medium rutabaga, halved and cut into wedges
1 lb large carrots, cut into 4-inch pieces
1 1/4 lbs large potatoes
1 leek, white and light-green parts only, cut into 3-inch pieces
1/2 head cabbage, cut into wedges
1/3 cup horseradish, drained
1/3 cup creme fraeche or sour cream
Directions:
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 (4-5 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 the liquid in a small skillet until reduced by half, about 10 minutes. Mix with horseradish and creme fraeche (or sour cream) in a small bowl.
Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce.
**This recipe is from FoodNetwork.com. The comments that followed this recipe said it was VERY yummy, although someone had the thought that 7-8 hours on high was over cooking the meat. If you are familiar with your slow cooker, maybe the time should be adjusted. Also, I like frying my cabbage up a little bit after you have steamed it, and maybe a little mustard on the side ... mmmmm**