Corned beef and winter vegetables
1 large, sliced
Lean corned beef
2 pound(s), trimmed
4 medium, cut into 2-inch chunks
Uncooked red potato(es)
1 pound(s), small, scrubbed and halved
Uncooked green cabbage
½ head(s), small, (about 1 lb), cut into 8 wedges
- In the bottom of a 4-qt or larger slow cooker, spread onion slices; add bay leaf. On top, place corned beef and scatter carrots and potatoes around it. Place cabbage wedges on top of vegetables. Add 11⁄4 cups water. Cover and cook until corned beef and vegetables are fork-tender, 4 to 5 hours on High or 8 to 9 hours on Low.
- Transfer corned beef to a cutting board; cut into 16 slices. Discard bay leaf. Serve with vegetables and cooking liquid.
- Serving size: 2 slices corned beef, ½ carrot, 1 cabbage wedge, and about 1½ potatoes