Ingredients

• 2 lbs lean corned beef brisket, fat trimmed
• 1 cup frozen pearl onions
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 small head of cabbage, cut into 6 wedges
• ¼ cup fresh parsley, chopped
• 2 bay leaves
• ⅛ tsp whole peppercorns (or pre-packaged spice mix)
• 3 cups water

Instructions

1. Prepare the Slow Cooker: In a 5-6 quart slow cooker, add the corned beef brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns, and water.
2. Cook the Brisket: Cover and cook on high for 4 hours.
3. Add the Cabbage: Place cabbage wedges in the slow cooker and continue cooking on high for 1 hour 20 minutes, until tender.
4. Rest & Serve: Remove the brisket from the slow cooker and let it rest for 5 minutes before slicing. Serve warm with your favorite sides, such as Cauliflower Puree or Buttermilk Mashed Potatoes.
5. Enjoy!

Nutrition