Corned Beef and Cabbage
1 3 - 4 pound corned beef brisket with spice packet
1/2 small head cabbage, cut into 3 wedges
4 medium carrots, peeled, and cut into 2-inch pieces
1 medium onion, quartered
2 medium yellow potatoes, cut into 2-inch pieces
1/2 cup water
Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker.
Sprinkle spices from packet evenly over meat; rub in with your fingers.
Place cabbage, carrots, onion, and potatoes in the slow cooker. Pour water over vegetables. Top with brisket.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain.
Serve vegetables with a slotted spoon.
Makes 6 servings.