Slow-Cooker Corned Beef and Cabbage

1. 1

   Place the corned beef in a large slow cooker and scatter the pickling spices on top.

2. 2

   Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking).

3. 3

   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.

4. 4

   Remove the meat and vegetables from the slow cooker and keep warm.

5. 5

   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.

6. 6

   Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes.

7. 7

   Mix with the horseradish and creme fraeche in a small bowl.

8. 8

   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.

9. 9

   Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.