Yields 6 servings
1 (3 to 3-1/2 pound) boneless corned beef brisket with pickling spice packet
1 to 1-1/2 pounds Dutch baby potatoes, chopped in bit sized pieces
5 to 6 carrots, peeled and cut into 2" chunks (I used organic rainbow carrots)
4 cups vegetable or beef broth (I used vegetable)
2 cloves garlic, minced
1 head purple (or green) cabbage, cored and sliced into small wedges
2 to 3 Tablespoons butter, cut into small pieces
salt and fresh ground black pepper, to taste
Place corned beef brisket fat side up into a slow cooker. Sprinkle with pickling spices and minced garlic.
Pour broth over top of the brisket. Scatter potatoes and carrots around the edges of the brisket.
Cover the slow cooker and cook on HIGH for 5 to 6 hours, until both the corned beef and vegetables are fork tender.
Remove veggies to a serving platter and transfer brisket to a cutting board and cover with a sheet of foil to keep it warm.
To a Dutch Oven over high heat, add cabbage wedges and enough cooking liquid from slow cooker to cover cabbage. Bring to a boil. Reduce to heat medium, cover, and cook for 5 to 10 minutes, until cabbage is softened and slightly tender. Remove cabbage with a slotted spoon and transfer to serving platter with other veggies. Dot with butter and season with salt and pepper, to taste.
Slice corned beef across the grain and transfer to serving platter.
*If you choose LOW setting, it will take approximately 8-9 hours.