My husband wanted it cooked more on the shredded side this year so I cooked it a little longer in the slow cooker. Tomorrows left-over corned beef sandwiches will be a huge hit.
- 3-4 pounds lean raw corned beef brisket
- 2 medium sized white onions, cut into wedges
- 3 tablespoons pickling spice (included with brisket)
- 1 or 1/2 head head cabbage, cut into wedges
- 1 medium rutabaga, cut into wedges
- 1/3 cup horseradish, drained
- 1 pound large carrots, cut into 4-inch pieces
- 1/3 cup sour cream
- 1 1/4 pounds large fingerling potatoes
- 1 Tbs ground cloves
- Salt and Pepper to Taste
- 1 Tbs dried ground basil
1. Place the corned beef in a large slow cooker and scatter the pickling spice on top and add the ground cloves, basil salt and pepper to taste. Layer the rutabaga, carrots, potatoes and onion 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.
2. Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2-3 cups broth from the slow cooker, cover and microwave 7-10 minutes or until desired tenderness. Meanwhile, boil a cup of broth in a pot until reduced by half, about 10 minutes. Mix with the horseradish and sour cream in a small bowl.
3. Slice the corned beef (or in our case this time - Pull apart) and serve with the slow-cooked vegetables, cabbage and sauce.