Slow-Cooker Corned Beef and Cabbage

Ingredients

Tap an ingredient to see possible substitutions.

• 1 (3 pound) corned beef brisket with spice packet
  Click to see substitutions
• 10 small red potatoes
  Click to see substitutions
• 5 medium carrots
  Click to see substitutions
• 1 large head cabbage
  Click to see substitutions

Instructions

1. 1
   Gather all ingredients.
2. 2
   Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
3. 3
   When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.
4. 4
   Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.