Corned beef and cabbage
2 large, sliced
2 medium clove(s), chopped
Corned beef brisket
1¾ pound(s), lean, trimmed of all visible fat
3 medium, cut into 2-inch chunks
3 medium, all-purpose, peeled and cut into 2-inch chunks
Cooked green cabbage
1 pound(s), cored and cut into 8 wedges
Reduced-sodium chicken broth
- Place the onions and garlic in a slow cooker. Place the corned beef on top of the onions. Arrange the carrots and potatoes around the meat. Place cabbage wedges on top of vegetables. Pour the broth over and around the vegetables. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
- Transfer the corned beef to a platter and cut into slices. With a slotted spoon, lift the vegetables from the broth and place around the meat. Yields 1/8 of dinner per serving.