Corned Beef & Winter Vegetables
1 large, sliced
Uncooked corned beef brisket
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-quart (or larger) slow cooker, spread the onion slices and add the bay leaf. Arrange the corned beef on top and scatter the carrots and potatoes around the beef. Arrange the cabbage wedges on top of the vegetables. Add 11⁄4 cups water. Cover and cook until the corned beef is fork-tender, 4 to 5 hours on High or 8 to 9 hours on Low.
- Transfer the corned beef to a cutting board and cut into 16 slices. Discard the bay leaf. Serve with the vegetables.
- Serving size: 2 slices corned beef, ½ carrot, 1 cabbage wedge, and about 1½ potatoes