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To pay tribute to the "wee bit of Irish blood running through me veins," I decided to make Corned Beef and Cabbage for the first time. I was most pleased when I went to Ralphs and saw that point-cut beef briskets were on sale at 60% off!
There were some surprises in the recipe I used (see below), but I made it exactly as called for.
The scent of corned beef filled the apartment as it simmered all night in the slow cooker. This morning when I opened the lid, I almost passed out from the heavenly steam that swirled out from the slow cooker.
That was my breakfast for today! A bit non-traditional I suppose, but that's me -- non-traditional to the core. There's plenty more for lunch and dinner through the weekend. I just hope I don't get tired of it.
Boy, is it good! I haven't had Corned Beef and Cabbage in years -- I can't even remember the last time.
(The one thing that seemed kind-of a fail was the horseradish sauce. I did make it as directed but I think it's too thin and runny. Next time I make corned beef and cabbage, I probably won't bother with the sauce; I actually liked the dish without it. Or maybe do something simpler such as just blending horseradish into some crème fraîche.)
Happy St. Paddy's Day to ye!
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CRL
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Slow-Cooker Corned Beef and Cabbage
With Horseradish Sauce
4 pounds lean raw corned beef brisket
3 tablespoons pickling spice (*)
1 pound large carrots, cut into 4-inch pieces
1 1/4 pounds large fingerling potatoes
1 leek, white and light-green parts only, cut into 3-inch pieces
3 stalks celery
1/2 head cabbage, cut into wedges
4-5 cups Beef broth
For the sauce:
1/3 cup horseradish, drained
1/3 cup crème fraîche
Place the corned beef into a large slow cooker and scatter the pickling spices on top. Layer the carrots, potatoes, leeks, celery and cabbage in the cooker (in this order for even cooking).
Add enough beef broth (4 to 5 cups) to cover the meat by at least 1 inch. Put the lid on the slow cooker and cook on high for 7 to 8 hours.
When done, carefully transfer into a serving dish, setting aside a cup of the cooking juices. Keep warm in the oven.
Boil the reserved cup of cooking juices in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and crème fraîche in a small bowl.
Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce, with the horseradish sauce on the side.
- - - - -
(Some pickling spice is usually included with brisket but you’ll want to add enough to it to yield 3 tbsps.)
~
To pay tribute to the "wee bit of Irish blood running through me veins," I decided to make Corned Beef and Cabbage for the first time. I was most pleased when I went to Ralphs and saw that point-cut beef briskets were on sale at 60% off!
There were some surprises in the recipe I used (see below), but I made it exactly as called for.
The scent of corned beef filled the apartment as it simmered all night in the slow cooker. This morning when I opened the lid, I almost passed out from the heavenly steam that swirled out from the slow cooker.
That was my breakfast for today! A bit non-traditional I suppose, but that's me -- non-traditional to the core. There's plenty more for lunch and dinner through the weekend. I just hope I don't get tired of it.
Boy, is it good! I haven't had Corned Beef and Cabbage in years -- I can't even remember the last time.
(The one thing that seemed kind-of a fail was the horseradish sauce. I did make it as directed but I think it's too thin and runny. Next time I make corned beef and cabbage, I probably won't bother with the sauce; I actually liked the dish without it. Or maybe do something simpler such as just blending horseradish into some crème fraîche.)
Happy St. Paddy's Day to ye!
~
CRL
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Slow-Cooker Corned Beef and Cabbage
With Horseradish Sauce
4 pounds lean raw corned beef brisket
3 tablespoons pickling spice (*)
1 pound large carrots, cut into 4-inch pieces
1 1/4 pounds large fingerling potatoes
1 leek, white and light-green parts only, cut into 3-inch pieces
3 stalks celery
1/2 head cabbage, cut into wedges
4-5 cups Beef broth
For the sauce:
1/3 cup horseradish, drained
1/3 cup crème fraîche
Place the corned beef into a large slow cooker and scatter the pickling spices on top. Layer the carrots, potatoes, leeks, celery and cabbage in the cooker (in this order for even cooking).
Add enough beef broth (4 to 5 cups) to cover the meat by at least 1 inch. Put the lid on the slow cooker and cook on high for 7 to 8 hours.
When done, carefully transfer into a serving dish, setting aside a cup of the cooking juices. Keep warm in the oven.
Boil the reserved cup of cooking juices in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and crème fraîche in a small bowl.
Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce, with the horseradish sauce on the side.
- - - - -
(Some pickling spice is usually included with brisket but you’ll want to add enough to it to yield 3 tbsps.)
