Slow Cooker Corned Beef and Cabbage

A perfect slow cooker meal for St. Patrick's Day week!




4 pounds corned beef brisket (Trader Joe's, no chemicals)
1 pound carrots, cut into 4 inch pieces
1 1/4 pounds large fingerling potatoes
1 leek, white and light green parts only, cut into 3 inch pieces
1/2 head cabbage, cut into wedges





Place the corned beef in a large slow cooker (mine is 4 quart) along with the pickling spices.  Layer the carrots, potatoes and leek in the cooker (in this order for even cooking).  Add enough hot water (4-5 cups) to cover the meat by at least 1 inch.  Place the lid on the slow cooker and cook on HIGH for 7-8 hours.

Remove the meat and vegetables from the slow cooker and keep warm.  Put the cabbage in a microwave safe dish with 2 cups of the cooking liquid from the slow cooker.  Cover and microwave until tender, 7 - 10 minutes.  

Slice the corned beef and serve with the vegetables and cabbage.

Can be served with mustard for the corned beef or a simple horseradish sauce.