Recipe from: SimplyRecipes

Ingredients

• 3 to 3 1/2 pounds cured corned beef, with spice packet
• 1 medium white onion, quartered
• 2 cloves garlic, peeled and left whole
• 3 cups water
• 1 1/2 pounds new red potatoes, washed and chopped into 2-inch chunks
• 1 medium (about 1 1/4 pounds) green cabbage, cut into sixths
• 4 large carrots, peeled and cut into 2-inch slices
• Whole-grain mustard, for topping
• 3 to 3 1/2 pounds cured corned beef, with spice packet
• 1 medium white onion, quartered
• 2 cloves garlic, peeled and left whole
• 3 cups water
• 1 1/2 pounds new red potatoes, washed and chopped into 2-inch chunks
• 1 medium (about 1 1/4 pounds) green cabbage, cut into sixths
• 4 large carrots, peeled and cut into 2-inch slices
• Whole-grain mustard, for topping

Instructions

1. Prepare the corned beef:
   After removing the corned beef from the bag, rinse it under cold water to rid it of any remaining brine. Place the rinsed brisket into your slow cooker, fat side up. Sprinkle the contents of the spice packet over the brisket and add the onion and garlic. Pour the water over the brisket and cook on low for 8 hours (or on high for 4 hours).

   Marta Rivera

   Marta Rivera

   Marta Rivera

2. After removing the corned beef from the bag, rinse it under cold water to rid it of any remaining brine. Place the rinsed brisket into your slow cooker, fat side up. Sprinkle the contents of the spice packet over the brisket and add the onion and garlic. Pour the water over the brisket and cook on low for 8 hours (or on high for 4 hours).
3. Add the vegetables:
   With 2 hours of cook time remaining (or 1 hour if cooking on high), carefully remove the corned beef from the slow cooker to a plate. Add the cut potatoes to the bottom, then return the brisket to the slow cooker. Nestle the cabbage pieces and carrots around the beef and cover. Continue to cook the corned beef for 2 hours if you’re cooking on low (or 1 hour if on high).

   Marta Rivera

4. With 2 hours of cook time remaining (or 1 hour if cooking on high), carefully remove the corned beef from the slow cooker to a plate. Add the cut potatoes to the bottom, then return the brisket to the slow cooker. Nestle the cabbage pieces and carrots around the beef and cover. Continue to cook the corned beef for 2 hours if you’re cooking on low (or 1 hour if on high).
5. Slice and serve:
   Once the potatoes are fork tender and a piece of brisket easily flakes off when pierced with a fork, carefully remove the corned beef from the slow cooker to a cutting board using a pair of tongs. Slice the brisket against the grain into 1/4 to 1/2-inch thick slices.

   Transfer to a serving platter and arrange the cabbage, carrots, and potatoes around it. You can also return the corned beef slices to the slow cooker to keep warm and serve directly from the pot.

   Top with whole-grain mustard, if desired.

   Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.

   Did you love the recipe? Give us some stars and leave a comment below!

   Marta Rivera

   Marta Rivera

6. Once the potatoes are fork tender and a piece of brisket easily flakes off when pierced with a fork, carefully remove the corned beef from the slow cooker to a cutting board using a pair of tongs. Slice the brisket against the grain into 1/4 to 1/2-inch thick slices.
7. Transfer to a serving platter and arrange the cabbage, carrots, and potatoes around it. You can also return the corned beef slices to the slow cooker to keep warm and serve directly from the pot.
8. Top with whole-grain mustard, if desired.
9. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.
10. Did you love the recipe? Give us some stars and leave a comment below!