Crock Pot Corned Beef and Cabbage
2 Stalks Celery, 3″ pieces
3 Carrots, 3″ pieces
1/2 lb. Red Potatoes, quartered
3 lb. Corned Beef Brisket & Spice Packet
1/2 Head Cabbage, 1 1/2″ sliced wedges
Mustard (optional for serving)
Layer in the veggies (no cabbage yet) in the bottom of your crock pot. Top with the corned beef and spread the contents of the spice packet on the corned beef. Nearly cover the beef with about 4 cups of water. Cook on High for 4 1/2 hours (Low 8 1/2 hours). Place the cabbage on top of the beef and cook on High for another 45 minutes (Low 1 1/2 hours) or until the cabbage is done. Remove the cabbage and set aside. Take the corned beef and slice thinly against the grain. Dish up your plate with a variety of vegetables (carrots, celery, and cabbage) and the delicious corned beef. Serve beef with mustard if you desire.