Ingredients

The following ingredients have 6 Servings
  • 4 lb lean corned beef w/ pickling spice packet or juice
  • 1 onion, sliced (optional)
  • 4 medium carrots, cut in 1 1/2" chunks
  • 1 ½ lb whole baby potatoes or roughly chunked potatoes
  • 4 cups water or low sodium chicken broth - use water if sensitive to salt.
  • 1 medium head cabbage, chunked

Instruction

  • In a 6 quart crock-pot add the onion, potatoes, and carrots.  
  • Nestle in the corned beef w/ pickling spice - fat side up.  
  • Pour the water or chicken broth over the top.  If the broth does not almost cover the brisket, add enough water to come ~ 1/2 way up the beef.
  • Cook on low for 7-9 hours or until fork tender.  
  • Add the cabbage to the crockpot around hour 6-7 (2 hours before serving) and continue cooking.  Sometimes there is not enough room for the cabbage to fit in the crockpot and it can get crazy frustrating trying to shove it all in.  If this is the case, bring a large pot of water to a boil, throw in the cabbage, and cook for ~ 7-9 minutes or until it has shrunk.  Strain and add to crockpot.
  • Remove the brisket, let cool, and slice across the grain.
  • Add a big cup full or two of strained veggies on your plate and add the sliced corned beef.
  • Add salt to taste. Happy St. Patrick's Day!  Beckie