3 to 3-1/2poundboneless corned beef brisket with pickling spice packet
1 to 1-1/2poundscreamer or Dutch baby potatoes
8 to 10carrots,peeled and cut into 2" chunks
2 to 3cupslow sodium beef broth(definitely use low-sodium broth)
1headgreen cabbage,cored and sliced into small wedges
2 to 3tablespoonsbutter,cut into small pieces
salt and fresh ground black pepper,to taste
Remove the corned beef from the packaging and set aside the spice packet. Give the brisket a good rinse under cool water, place it into a 6-quart slow cooker insert fat side up and sprinkle with pickling spices. Pour in enough low sodium beef broth to come to the top of the brisket. Scatter potatoes and carrots around the edges of the brisket. Sprinkle minced garlic over the potatoes and carrots.
Cover the slow cooker and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until both the corned beef and vegetables are fork tender.
Lift brisket from the slow cooker, allowing the veggies to drop down into the broth. Transfer the brisket to a cutting board and cover with a sheet of foil to keep it warm. Use a slotted spoon to transfer the veggies to serving bowl or platter.
Pour cooking liquid from slow cooker insert into a large pot or Dutch oven and place over high heat. Add wedges of cabbage and bring to a boil. Reduce to medium, cover, and cook for 5 to 10 minutes, just until cabbage is softened and slightly tender. Remove cabbage with a slotted spoon and transfer to serving platter with other veggies. Dot veggies and cabbage with butter and season with salt and pepper, to taste.
Slice corned beef across the grain and serve with veggies and cabbage (and beer!).