Slow Cooker Corned Beef and Cabbage

With St. Patrick's Day around the corner a nice plate of Corned Beef and Cabbage is in order.  I believe this is one of my favorites for St Patrick's Day.  The flavor of the beefy goodness permeates the carrots, potatoes, onions (not called for in the recipe, I just added a few boiling onions), and the cabbage.  Delicious. I have made Corned Beef and Cabbage before in a slow cooker but it wasn't as good as this recipe.  The secret I found out was how the ingredients were layered in the slow cooker.  Believe me it does make a difference.  The meat is centered on the  bottom surrounded by the potatoes and carrots and onions.  The cabbage goes on top.

A delicious meal to celebrate St Patrick's Day.

Slow Cooker Corned Beef And Cabbage
From Cook's Country Magazine

Ingredients:
1 (3 1/2-4 pound) corned beef brisket roast, about 2 inches thick, rinsed, fat trimmed to 1/4 inch
1 tablespoon pickling spice
1 1/2 pounds red potatoes, unpeeled
1 pound carrots, peeled and halved crosswise
1 small head green cabbage (1 1/4 pounds)
6 cups water
4 tablespoons unsalted butter cut into 1/2-inch pieces

Directions:
1. Set beef in slow cooker and sprinkle with pickling spice.  Tuck potatoes and carrots between beef and sides of slow cooker.  Cut cabbage into six 2-inch wedges through core, leaving core intact so wedges stay together while cooking.   Arrange cabbage on top of beef.  Add water.  Cover and cook until beef is tender, 6 to 7 hours on high or 8 to 9 hours on low.
2. Turn off slow cooker.  Gently push cabbage aside, remove beef from slow cooker, and transfer to carving board.  Tent with aluminum foil and let rest for 15 minutes.  Cover slow cooker to keep vegetables warm while beef rests.
3. Slice beef thin against grain; transfer to serving platter.  Using slotted spoon, transfer vegetables to platter with beef.  Dot vegetables with butter.  Serve.

Serves 6 to 8

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