Corned beef and cabbage recipe

Ingredients

• 3–4-lb corned beef brisket (not in a brine), cut into 6–8 pieces
• ¾–1¼ cups water
• 5–6 carrots, cut in 2–3” pieces
• 3 medium-sized onions, quartered
• salt and pepper
• half to a whole head of cabbage, cut into wedges

1. Place corned beef in the slow cooker. Add water.
2. Place carrots and onions around the meat if possible, pushing the vegetables in so they’re at least partly covered by the water. Sprinkle salt and pepper over all.
3. Cover and cook on Low 4–5 hours, or on High 2½–3 hours.
4. Add cabbage to cooker, pushing down into liquid to moisten. Turn to High and cook an additional 1½–2 hours, or until vegetables and meat are tender but not overcooked.