Corned Beef and Cabbage

By joeyanne

This classic corned beef and cabbage recipe is slow-cooked for hours to create a succulent, tender roast that's perfect for a hearty meal, particularly on St. Patrick's Day.

Ingredients

• 1 3 to 4 pound corned beef brisket with spice packet
• 1/2 small head cabbage, cut into 3 wedges
• 4 medium carrots, peeled, and cut into 2-inch pieces
• 1 medium onion, quartered
• 2 medium yellow potatoes, cut into 2-inch pieces
• 1/2 cup water

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers. Place cabbage, carrots, onion, and potatoes in the slow cooker. Pour water over vegetables. Top with brisket.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain. Serve vegetables with a slotted spoon.