Classic Corned Beef and Cabbage Dinner

By á-8235

Slow Cooker Revolution Volume 2

Ingredients

• 1 (3 pound) corned beef brisket, rinsed and fat trimmed to 1/4 inch
• 2 cups chicken broth
• 2 cups water
• 1 teaspoon dired thyme
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon allspice
• 1 1/2 pounds small red potatoes
• 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 3-inch lengths
• 1 head cabbage (2 pounds) cut into 8 wedges

Preparation

Step 1

1. Place corned beef, broth, water, thyme, peppercorns, and allspice in slow cooker. Place potatoes and carrots on top of brisket. Cover and cook until beef is tender, 9 ago 10 hours on low or 6 to 7 on high.

2. Transfer vegetables to serving dish and cover tightly with foil. Transfer brisket to carving board, tent with foil, and let rest for 15 minutes. Using large spoon, skin excess fat from surface of cooking liquid.

3. Microwave cabbage and 1/2 cup cooking liquid in covered bowl until leaves of cabbage are pliable and translucent, about 15 minutes; transfer to serving dish. Slice meat against the grain into 1/4 inch thick slices and transfer to serving dish. Moisten corned beef and vegetables with cooking liquid as needed before serving.