Slow-Cooker Corned Beef & Cabbage
2-3 lb corned beef brisket with seasoning packet
6 carrots, cut into chunks
8 small white potatoes, cut into quarters
4 turnips, cut into chunks
½ cabbage, cut into wedges
Place the corned beef brisket fat side up in the crockpot. Sprinkle the spice packet evenly over the top. Add enough water to come up 1-inch. Place lid on top of slow cooker and set to HIGH for 4-5 hours, or LOW for 8-10 hours.
If you are cooking it on HIGH, add the carrots, potatoes and turnips after THREE hours. Place lid back on top and continue cooking. Add the cabbage during the last 30 minutes of cooking time.
If you are cooking on LOW, add vegetables after SIX hours. Place lid back on top and continue cooking. Add the cabbage during the last 60 minutes of cooking time.
The corned beef will be done when it is very tender and easily shreds with a fork. The vegetables should be tender, but not mushy. Remove everything from the slow cooker. Transfer the meat to a cutting board and remove the layer of fat on top. Slice the corned beef on an angle against the grain of the meat. Transfer to a large platter and arrange the vegetables along the side.
Serve with grainy mustard, and Irish soda bread.
Note: If the vegetables don’t fit in the crockpot, put them in a pot on the stove and add several cups of the juice from the corned beef and cook until the vegetables are tender.