Categories: Slow Cooker

Ingredients

• 2 yellow onions
• 6 small potatoes
• 12 carrots
• 1 rutabaga, peeled and quartered
• 6 ribs celery
• 1 head cabbage
• 3 lbs corned beef brisket
• 2 bay leaves
• 20 black peppercorns
• 2 cups water

Directions

1. Peel the onions and slice into quarters. Peel the potatoes and slice in halves. Peel the carrots and cut into quarters. Peel the rutabaga and slice into eight pieces. Cut the celery ribs into quarters. Cut the cabbage into eight pieces.

2. Place the corned beef brisket in the bottom of the slow cooker. Put the bay leaves and peppercorns on top. Layer the vegetables in the following order: onions, potatoes, celery, carrots, cabbage and rutabaga. Add water. Cook covered on LOW 8-9 hrs, or until rutabaga is soft.

3. Remove bay leaves before serving. Cut the meat into thin slices across the grain.

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