This dish is an all-time comfort food classic done in the convenience of a slow cooker. Loaded with colorful vegetables, it comes together simply and is finished with the creamy kick of horseradish.
| Level: | Easy |
| Total: | 7 hr 25 min |
| Prep: | 5 min |
| Cook: | 7 hr 20 min |
| Yield: | 6 servings |
Ingredients
- 4 pounds lean raw corned beef brisket
- 3 tablespoons pickling spice (often included with brisket)
- 1 medium rutabaga, halved and cut into wedges
- 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
- 1/2 head Savoy cabbage, cut into wedges
- 1/3 cup horseradish, drained
- 1/3 cup creme fraiche or sour cream
Instructions
- 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.
Reviews
Fantastic meal!
I was looking for a great recipe for St Patrick’s Day and this one caught my eye. I read through all of the reviews and made a few tweaks and was very happy with the result. I had a 3 lb corned beef brisket, flat cut, which I put in the crock pot with the accompanying spice packet, plus 1 Tablespoon of McCormicks pickling spices. I added 1 Michelob Ultra beer plus one 32-oz box of beef broth. I cooked it on high for 3 hours. At that point, I added the vegetables, though I used a little less (3/4 lb baby carrots, 1 lb baby potatoes, 2 leeks, because they were small, and only half the rutabaga, because it was large), turned down the heat to low, and cooked for 5 more hours. I didn’t do the cabbage because our favorite cabbage recipe is Melting Cabbage, which you can find on this app. The corned beef was falling apart, well seasoned, and there were plenty of veggies. I served the corned beef with the melting cabbage and fresh, homemade bread. It was delicious!
Done this and was pleased with it. So easy and simple. Will be doing it again.
I cooked it on low instead of high but I absolutely loveee this recipe, it has everything you want and the flavor is incredible
Absolutely LOVE this recipe. I’ve made it several years now.
Really an outstanding recipe! I used Morton & Bassett pickling spice (3T) on a 3.5 lb flat brisket. I removed the veggies at 5 hours and let the brisket cook for 2.5 hours more. The meat and veggies came out perfectly. I did use veggie stock instead of water and sweet onions instead of leeks, but everything else as the recipe stated. Will be my go to recipe for many years.
The best way to cook it! Set it and forget it. It was extremely tender and moist!! Got compliments from everyone! Loved the rutabaga in it
Simple and delicious. Horseradish sauce was a nice addition. Used beef broth instead of water and added a little thyme and garlic to the slow cooker.
This recipe worked well for me. My flat cut corned beef brisket was 2.3lb and was done in 5 1/2 hours. I cut medium-sized red potatoes into cubes and they were falling apart – I would use larger pieces and/or add later next time. I could take or leave the leeks in this dish.
I reduced some of the sauce, but did not add the sour cream and horseradish mix to it, instead serving that at the table. A little butter on the cabbage at the table is a nice touch as is whole grain mustard.
Absolutely one of the best corned beef recipes I’ve ever had. Everything tasted wonderful, the beef, the vegetables, and the sauce.