OK So you are SICK of Thanksgiving food, you have a shit ton of leftover mashed potatoes, and you just got a new slow cooker that you are dying to try. What do you do? Make this. It’ll be a nice break before your next turkey sammich (in my case, one with cranberry horseradish sauce). And good practice for St Patrick’s Day!
I started with this recipe as my guide and made my own tweaks. Clearly there was no need for potatoes, as I have leftovers, and i didn’t have a rutabaga, so there went that. And I added a lot more vegetables in to the mix to make up for that. : )
Serves – 4 fat, 6 thin. (people)
Nutrition – Um. There ARE vegetables.
meat n veggies –
4 lbs corned beef brisket
3 TB pickling spice (my came with my Fresh Direct brisket)
4 large carrots, cut in to inch long chunks
2-3 leeks, white and light-green parts only, cut into inch long chunks
1 head Savoy cabbage, cut into wedges
6 cups hot water
horseradish potatoes –
3 cups leftover mashed potatoes
2 TB horseradish cream (or to taste)
1/2 cup sour cream (I used reduced fat bc i like it better)
1 tsp hot sauce of choice, i used Texas Pete
I am already in love with slow-cooking. I am so busy this time of year, like everyone else is I am sure, and now I am going to have so much more free time now to get my knitting done! Just chuck your meat in to the slow cooker and cover with pickling spices, then your carrots and leeks and cover in hot water, making sure there is about an inch of coverage over the meat. Cook on medium for 8 hours, adding cabbage with 2 hours left.
Then 15 minutes before your corned beef is done, throw your potatoes in a pot and heat, mixing in horseradish cream, sour cream and hot sauce. Slice your meat and serve!
This was such a refreshing break from what I have been eating, I am so beyond excited to slow cook the shit out of everything around me!!! ; )
And with THESE leftovers, might I recommend making Reuben Macaroni and Cheese!