Corned Beef & Cabbage
Taken & Modified from:
My Head

A Family Favorite!

Preptime: About 10 minutes
Cook Time: 8 hours
Servings: 6-8

Ingredients

• 1 corned beef brisket 3-5 lbs
• 3 carrots peeled and cut into large chunks
• 3/4 lb mini potatoes (I use a medley of fingerling and red)
• 1 head green cabbage cut into wedges
• 1/2 Stick butter
• 2 cloves minced garlic
• 1 tablespoon chopped parsley
• salt and pepper to taste

DIRECTIONS:

• Remove the corned beef from the package. Rinse with cold water and pat dry with paper towels.
• Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker.
• Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.
• Cover and cook on LOW for 6 hours.
• Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.
• Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.
• Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
• Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.