Recipe Station

This recipe serves between four and six. We recommend saving the leftovers for a quick dinner another night, because there's no way your family will get tired of devouring this dish!

The Ingredients To Follow: 

• 4-5 medium red potatoes, quartered

• 2 cups baby carrots

• 1 large onion wedged

• 1 cabbage, wedged

• Corned beef brisket (about 3½ pounds), either pre-spiced or one that comes with a spice packet

• 3 cups water

• 1 tablespoon caraway seeds

The Instructions To Follow:

1. Place potatoes, carrots, and onions in the bottom of your slow cooker.
2. Place corned beef brisket on top of veggies. Pack the cabbage wedges around the edges of the slow cooker, between the dish and the brisket. It should be packed pretty tightly as this helps the corned beef stay juicy.
3. Pour water into the slow cooker. I try not to pour it directly on top of the brisket so the spices don't come off.
4. Add your caraway seeds and spice packet, if you have one. I like to add a couple stray cabbage leaves on the very top, too.

Now, all you have to do is cover and cook on low for 8-10 hours. That's what so great about this dish. Put it on at the beginning of the day and you'll have a hot, hearty meal waiting for you when you're ready. There's no need to worry about what to make for dinner or spend all day in the kitchen when there's something this easy to make!

Article & Photo Source: The Gracious Wife