Ingredients

• 2 lbs lean corned beef brisket, fat trimmed
• 1 cup frozen pearl onions
• 2 medium carrots, peeled and cut into chunks
• 2 medium parsnips, peeled and cut into chunks
• 1 small head cabbage, cut into 6 wedges
• ¼ cup chopped fresh parsley
• 2 bay leaves
• ⅛ tsp whole peppercorns or included spice mix

Instructions

1. Prepare the Ingredients:
   • Place the brisket in a 5-6 quart slow cooker.
   • Add the carrots, parsnips, pearl onions, parsley, bay leaves, and peppercorns.
   • Pour in 3 cups of water.
2. Cook the Meat and Vegetables:
   • Cover the slow cooker.
   • Set to cook on high for 4 hours.
3. Add the Cabbage:
   • After 4 hours, add the cabbage wedges to the pot.
   • Continue cooking on high for an additional 1 hour and 20 minutes, or until the cabbage is tender.
4. Serve:
   • Remove the corned beef from the slow cooker.
   • Let it rest for 5 minutes before slicing.
   • Serve the sliced meat with Cauliflower Puree or Buttermilk Mashed Potatoes.

Optional Accompaniments

• Cauliflower Puree
• Buttermilk Mashed Potatoes

Nutrition