Recipe: Slow Cooked Corned Beef with Cabbage, Carrots, and Red Potatoes (crock pot and microwave)

SLOW COOKED CORNED BEEF

FOR THE CORNED BEEF:
3 pound boneless corned beef brisket
3 ribs celery, cut into 3-inch lengths
2 medium onions
1 cup baby carrots
8 to 12 small red potatoes, cut in half
corned beef seasoning packet*
3 1/2 cups water
FOR THE CABBAGE:
1 pound green cabbage, cut into 3-inch wedges
1/2 cup water
salt and pepper
chopped fresh parsley (optional garnish)

TO PREPARE THE CORNED BEEF:
Place celery, onions, carrots and potatoes in a 4-6 quart slow cooker; top with corned beef brisket, fat side up. Add corned beef seasoning packet and 3 1/2 cups water.

Cover and cook on high setting for 7 hours or on low setting for 10 hours, or until brisket if fork tender.

Remove beef and vegetables; set aside and keep warm. Discard cooking liquid.

TO PREPARE THE CABBAGE:
Place cabbage in a 2-quart microwave safe dish; add 1/2 cup water. Cover and microwave on high for 10 minutes or until cabbage is tender. Drain cabbage and add to platter with beef and vegetables. Add salt and pepper as desired.

TO SERVE:
Carve corned beef diagonally across grain into thin slices. Garnish with chopped parsley, if desired.

*If corned beef does not come with a seasoning packet, add 1 teaspoon whole black peppercorns and 1 bay leaf.

Makes 6 to 8 servings
Source: Wisconsin Beef Council, Inc.