Corn beef & cabbage

~Kelsey Owens
Kelsey’s birthday is on St. Patrick’s Day and she has enjoyed corn beef and cabbage for every one of her birthdays. Her absolute favorite meal.

Ingredients:

• 4-5 medium potatoes quartered

• 2 cups baby carrots

• 1 large onion wedged

• 3.5 pounds Corned beef brisket (either pre-spiced or one that comes with a spice packet)

• 1 cabbage wedged

• 3-5 cups water

Instructions

• Place potatoes, carrots, and onions in the bottom of your slow cooker.

• Place corned beef brisket on top of veggies. Pack the cabbage wedges around the edges of the slow cooker, between the dish and the brisket. It should be packed pretty tightly as this helps the corned beef stay juicy.

• Pour water into the slow cooker. I try not to pour it directly on top of the brisket, so the spices don’t come off.

• Add your spice packet, if you have one. I like to add a couple stray cabbage leaves on the very top, too.

• Cover and cook on LOW for 8-10 hours.

Enjoy!