St Patrick's Day is coming up quick and those corned beef are going on sale at the stores! I usually buy a few of them while they are on sale and freeze some for later. We love reuben sandwiches around here, so I save some corned beef meat just for these sandwiches. This recipe can be made in a dutch oven or adapted to a crockpot! I got the recipe from allrecipes from Laria Tabul
Corned Beef and Cabbage
3pounds corned beef brisket(with spice packet)
10 small red potatoes
5 carrots, peeled
1 large head cabbage, cut into small wedges
Place corned beef in large pot, or dutch oven, and cover with water. Add the spice packet. Cover pot and bring to a boil, then reduce to a simmer. Simmer 50minutes per pound. Add whole potatoes and carrots and cook until almost tender. Add cabbage and cook for 15min more. Remove the meat and let it rest for 15minutes. Place veggies in a bowl and cover. Add as much broth from the cooked meat as you want. Slice meat across the grain.
Crockpot version: Add meat and sprinkle spice packet on top. Cook on low 8-10 hours or on high 5-6 hours. Add potatoes and carrots and cabbage a few hours before serving. If you had to leave for the whole cooking period I would think you could add the veggies in with the meat, they may just get mushy.