Just looking at this picture makes me hungry for some Corned Beef and Cabbage. Salty and delicious! Our second attempt went much better than the first. Remember that? Last St. Patrick’s Day timeframe when we tried Alton Brown’s recipe. This go around was so much better. The right combination of flavors and textures. I would definitely recommend this recipe. Enjoy!
2 pounds lean corned beef brisket
1 cup frozen pearl onions
2 medium carrots, peeled and cut into chunks
2 medium parsnips, peeled and cut into chunks
1/4 cup chopped fresh parsley
2 bay leaves
1/8 teaspoon whole peppercorns
1 small head of cabbage, cut into 6 wedges
In a 5-6 quart crockpot, place brisket, onions, carrots, parsnips, parsley, bay leaves, peppercorns, and 3 cups of water. Cover and cook on high 4 hours.
Add cabbage; cook on high 1 hour and 20 minutes more. Remove meat, slice and serve.