Slow Cooker Corned Beef And Cabbage With Herb Buttered Potatoes Food

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• 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.

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• For serving: grainy mustard and horseradish sauce, recipe below
• Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
• Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
• Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
• Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.;

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Put the peppercorns, coriander seeds, mustard seeds, garlic and bay leaves in a piece of cheesecloth and tie tightly with butcher's twine to make a sachet. Put the corned beef in a slow cooker and pour enough water over it until just submerged (2 to 3 quarts). Add the sachet and brown sugar and cook until the meat is just tender, 8 hours on low or 4 hours on high.
• Two hours (on low) or 1 hour (on high) before the corned beef is done, add the carrots, potatoes and cabbage on top of the meat, making sure the veggies are submerged. Continue to cook until the vegetables are tender; if the beef is fork-tender and fully cooked but the vegetables still need time, remove the beef and tent with foil, then continue to cook the veggies until tender.
• Transfer the veggies to a bowl using a spider or slotted spoon and immediately toss with the rice wine vinegar.
• Slice the corned beef and plate with an assortment of the veggies and some Horseradish Mustard. Garnish with the chives.
• Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
• Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
• Whisk together the sour cream, horseradish and mustard in a small bowl.
• Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
• Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

SLOW COOKED CORNED BEEF AND CABBAGE

Steps:

• In bottom of crockpot, place carrots, potatoes, onions and garlic.
• Trim fat from brisket and sprinkle with salt, black pepper and thyme.
• Place brisket on top of vegetables.
• Add beef broth, cover and cook on low for 10 to 12 hours.
• Before serving, remove 1 cup of broth from crockpot and pour into skillet.
• Add cabbage wedges and simmer until cabbage is tender.
• Cut meat across the grain and serve with vegetables and broth.

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Place corned beef brisket and any seasonings included in your slow cooker. Top with onion.
• Whisk together the vinegar, brown sugar, mustard, pepper and cloves and pour over top.
• Add the cabbage wedges and apple slices and caraway seeds if using them.
• Pour beer over top.
• Cover and cook on low for about 7 hours or high for about 4-5 hours.

SLOW COOKER CORNED BEEF & CABBAGE

Steps:

• Place carrots, potatoes, and onion into the bottom of a slow cooker, pour in water, and put the brisket on top of the vegetables. Pour beer over the brisket. Sprinkle spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in cabbage and cook for 1 more hour.

SLOW COOKER CORNED BEEF AND CABBAGE WITH HERB BUTTERED POTATOES

Steps:

• For Corned Beef: Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
• For potatoes: Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
• Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.