Content

• Ingredients
• Corned beef
• Marinating the spice mixture
• Horseradish sauce
• Steps
• Method 1 of 4: Preparation
• Method 2 of 4: Mixing the spice mixture
• Method 3 of 4: Cooking corned beef
• Method 4 of 4: Making Horseradish Sauce
• What do you need

Corned beef and cabbage are especially tender when cooked in a slow saucepan. This is one of the easiest ways to prepare this dish, which gets a little tricky at other times. Corned beef and cabbage are perfect for a holiday or an ordinary day when you want something satisfying.

Ingredients

Servings: 4

Corned beef

• 1.8 kg corned beef (brisket)
• 2 cups (500 ml) frozen pearl onions
• 450 g small red potatoes
• 2 stalks of celery
• 450 g small carrots
• 360 ml thick, dark ale or any unflavored beer
• 1 medium head of green or savoy cabbage
• Dijon mustard (optional)

Marinating the spice mixture

• 1/2 tsp (2.5 ml) mustard seeds
• 2 bay leaves, crushed
• 8 allspice peas
• 1/2 tsp (2.5 ml) salt
• 1/2 tsp (2.5 ml) black pepper

Horseradish sauce

• 1/2 cup (125 ml) heavy cream
• 1/4 cup (60 ml) sour cream
• 1/4 cup (60 ml) prepared horseradish (no liquid)
• A drop of hot sauce
• Salt and black pepper to taste

Steps

Method 1 of 4: Preparation

1. 1 Chop vegetables. Potatoes, celery and cabbage should be cut into smaller pieces.
   • Small red potatoes should be washed in cold water and scrubbed with a vegetable brush. Then cut it crosswise in half.
   • The celery stalks should be cut into pieces approximately 7.6 cm long. Rinse under cold water if necessary.
   • The cabbage must be cut into 6 or more slices. Cut the head in half and remove the stalk so as not to damage the leaves. Cut each half into 3 or 4 wedges. Rinse under cold water if necessary.
   • You don't need to chop up small carrots and pearl onions for this recipe. However, if you are using regular carrots and onions, the carrots must be peeled and cut into 5 cm pieces, and the onions must be peeled and sliced.
2. 2 Rinse the meat. Rinse the corned beef quickly under cool running water to remove traces of ice and other substances. Pat dry with clean paper towels.
   • If you have stored corned beef in the freezer, you must first defrost it. Place the meat in the refrigerator overnight to defrost it properly and effectively.
3. 3 Cover the slow cooker with a thin layer of cooking fat. Spray the sides and bottom of the pan with cooking fat.
   • You can also use a slow cooker pan. Any of these options will be sufficient to prevent food from burning and make further cleaning easier.

Method 2 of 4: Mixing the spice mixture

1. 1 Crush the mustard, bay leaf, and allspice. Place mustard seeds, bay leaves, and allspice in a mortar and pound with a pestle.
   • If you don't have a mortar and pestle, use a meat hammer handle and a small bowl or something similar. You can also put the spices in a resealable plastic bag, close it, and grind the spices with a rolling pin.
2. 2 Mix all the spices.Combine the chopped spices with salt and pepper in a small bowl until smooth.
   • You can do this with a spoon or fork.
   • Set the mixed spices aside.

Method 3 of 4: Cooking corned beef

1. 1 Place the onions and potatoes in the bottom of a slow-cooker saucepan. Place these harder vegetables in an even layer on the bottom.
   • Chances are, the onions will not stick to the pot the way they can with other vegetables. In addition, the aroma of onions can infuse other, less dense vegetables.
2. 2 Place the corned beef on top. If you are unable to put the meat in one piece, cut it in two and place it so that it fits.
3. 3 Top with celery and carrots. Spread celery and carrots evenly over the meat.
   • These are the only vegetables that need to be added at the moment. Don't add cabbage. It cooks quickly and will fall apart if you cook it all the time.
4. 4 Pour in beer and add spice mixture. Drizzle the vegetables and beef with beer or ale and sprinkle evenly with the spice mixture.
   • Make sure the beer completely covers the meat in the slow cooker. If not, add water to bring the liquid level to the top of the corned beef.
   • Use the spice mix described in this article, or if you prefer, you can also use the prepared mix, which is often sold with corned beef.
5. 5 Cover and cook on low heat for 7 hours. Do not remove the lid from the pot during the process.
   • If you don't have 7 hours, cook the corned beef with vegetables for 4 hours on high heat.
   • It is imperative not to open the pot. The slow cooker works by storing heat, and if you remove the lid, some of the heat will go away. This can increase the overall cooking time.
6. 6 Add cabbage and cook for 1 hour more. Place the cabbage in an even layer in a slow cooker. Cover and cook for an hour, until the cabbage is tender.
   • You can also turn on the heat and cook the cabbage with other ingredients for 20-30 minutes.
   • There is no need to stir the ingredients before adding the cabbage. Just lay the cabbage on top in an even layer.
7. 7 Serve with Dijon mustard and horseradish sauce. Transfer hot cooked corned beef with vegetables to serving plates. Drizzle with the remaining juices in the saucepan and serve with Dijon mustard and horseradish sauce.
   • Cut the corned beef into thin slices across the grain. This way the meat will be tender, but if you cut the meat along the grain, it will be tough.
   • You can also pour the leftover juice into a gravy boat and place it on the table next to horseradish and Dijon mustard.

Method 4 of 4: Making Horseradish Sauce

1. 1 Whisk in heavy cream. Use an electric mixer to beat the cream in a medium bowl until softening.
   • If you don't want to use an electric mixer (or don't have one), you can whip the cream by hand using a whisk. However, you will need to beat very vigorously.
   • To determine if the cream has reached the desired consistency, turn the whisk or mixer attachment upside down, breaking the surface of the cream. The lances should be held for about a second before folding back into the bowl.
2. 2 Fold in the sour cream and horseradish. Add sour cream and horseradish to the whipped cream and gently fold with a spatula to mix evenly.
   • Mixing horseradish and sour cream with cream too vigorously will ruin all your whipping work and make the sauce too runny.
   • Use more or less horseradish according to your taste.
3. 3 Season with hot sauce, salt and pepper. Add the desired amount of seasoning and fold with a rubber spatula.
   • If you're not sure how much spice to use, start with 1/2 tsp. (2.5 ml) salt, 1/2 tsp. (2.5 ml) pepper and a drop of hot sauce. Taste the sauce with a clean spoon and adjust the amount of seasoning as needed.
4. 4 Serve. Serve the sauce over the slow-cooked corned beef.

What do you need

• Vegetable brush
• Sharp kitchen knife
• Cooking fat OR Slow cooking pot litter
• Clean paper towels
• Slow cooking pot 5 to 6 L
• mortar and pestle
• Small bowl
• Medium bowl
• Electromixer OR corolla
• Rubber paddle