3 pound boneless corned beef brisket
3 ribs celery, cut into 3-inch lengths
2 medium onions
1 cup baby carrots
8-12 small red potatoes, cut in half
3 1/2 cups water
1 pound green cabbage, cut into 3-inch wedges
1/2 cup water
Salt and Pepper
DirectionsPreparation Time: 15 Minutes
Cook Time: 7 to 10 hours
1. Place celery, onions, carrots and potatoes in a 4-6 quart slow cooker; top with corned beef brisket, fat side up. Add corned beef seasoning packet and 3 1/2 cups water. Cover and cook on high setting for 7 hours or on low setting for 10 hours, or until brisket if fork tender. Remove beef and vegetables; set aside. Discard cooking liquid.
2. Place cabbage in a 2-quart microwave safe dish; add 1/2 cup water. Cover and microwave on high for 10 minutes or until cabbage is tender. Drain cabbage and add to platter with beef and vegetables. Add salt and pepper as desired. Carve corned beef diagonally across grain into thin slices. Garnish with chopped parsley, if desired. Makes 6 to 8 servings.
If corned beef does not come with a seasoning packet, add 1 teaspoon whole black peppercorns and 1 bay leaf.
© Cattlemen's Beef Board and National Cattlemen's Beef Association