3 1/2 - 4 1/2lb.corned beef brisket with seasoning packetrinse the brisket and discard liquid from package to control the sodium
4cupswater
1lb.baby potatoes
1bunchcarrotsabout 6, cut into 2" chunks
1mediumhead cabbagecut into (8) large wedges
Freshly chopped parsleyfor serving (optional)
Instructions
Crock Pot Corned Beef:
Place corned beef in the slow cooker fat side up, sprinkle with the seasoning packet and add the water. Place the potatoes and carrots around the corned beef and cook on low for 8 hours or until tender. Add the cabbage wedges during the last 40 minutes of cooking time to avoid overcooking. If you prefer firmer vegetables, add the potatoes and carrots halfway through the cooking time.
3 1/2 - 4 1/2 lb. corned beef brisket with seasoning packet, 4 cups water, 1 lb. baby potatoes, 1 bunch carrots, 1 medium head cabbage
Instant Pot Corned Beef:
Place the corned beef fat side up in the Instant Pot, then sprinkle with the seasoning packet and add the water. Secure the lid and cook at high pressure for 60-90 minutes or until tender. Quick release the pressure and remove the lid when it's safe to do so. Remove all but 1 cup of liquid from the Instant Pot.
Place the potatoes and carrots around the corned beef, and place the cabbage wedges on top. Secure the lid once more and cook at high pressure for another 5 minutes, then quick release the pressure.
Assemble the meal:
Slice the corned beef against the grain, and arrange on a serving platter with the potatoes, carrots and cabbage. Serve on a platter with freshly chopped parsley, if desired, and enjoy!
Freshly chopped parsley
Notes
Be sure not to add salt to anything as the corned beef is quite salty.
Cooking time is subject to change, depending on the size of your corned beef.
The baby potatoes may be substituted with larger potatoes -- just cut 2" chunks. The carrots may be substituted with parsnips, turnips or other root vegetables.
Substitute part of the water with Guinness or your favorite beer for more flavor!