Use the leftovers from this recipe to make Corned Beef Hash.
Great Easy Meals by Food Network Magazine/Hyperion, 2011.
|4 pounds lean raw corned beef brisket||1 leek, white and light green parts only, cut into 3-inch pieces|
|3 tablespoons pickling spice (often included with brisket)||1/2 head head Savoy cabbage, cut into wedges|
|1 medium rutabaga, halved and cut into wedges||1/3 cup horseradish, drained|
|1 pound large carrots, cut into 4-inch pieces||1/3 cup crme frache or sour cream|
|1 1/4 pounds large fingerling potatoes|
Place the corned beef in a large slow cooker and scatter the pickling spice 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 crème fraîche 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.
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