Ingredients

The following ingredients have 4 Servings
  • 4 whole Carrots (each carrot cut into thirds)
  • 2 whole Yellow Onions (each onion peeled and quartered)
  • 4 medium Potatoes (white or red, cut in half if desired)
  • 3 pounds Corned Beef Brisket (with seasoning packet)
  • 1 medium head Cabbage (quartered)
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Freshly Ground Black Pepper
  • 1 1/2 cups Water

Instruction

  • Place carrots, onion and potatoes in a 6 quart or larger slow cooker.
  • Add corned beef, contents of seasoning packet, salt and pepper.
  • Add 1 1/2 cups water.
  • Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours or until the internal temperature reaches 160° F (71° C) on an instant read meat thermometer.
  • Halfway through the cooking time, add the cabbage wedges to the slow cooker. Pushing them down into the cooking liquid. Recover and continue to cook the remaining time.
  • Turn the slow cooker off and allow the meat to rest for 1 hour with the lid covered for a more tender corned beef.