Name: Slow-Cooker Corned Beef and Cabbage Dinner
Total time: PLACEHOLDER
Ingredients: 1 (3- to 4-pound) corned beef brisket, flat cut, fat trimmed to ¼ inch, rinsed; 1 tablespoon pickling spice; 1 1/2 pounds small red potatoes , unpeeled; 1 pound carrots , peeled and halved crosswise; 1 head green cabbage (1½ pounds), cored and cut into 6 wedges; 4 tablespoons unsalted butter , cut into ½-inch pieces

Why This Recipe Works

In the United States, corned beef and cabbage is rarely eaten outside of St. Patrick's Day—and maybe for good reason. When traditionally boiled, the meat often comes out salty and dry, and the vegetables are usually overcooked and bland. We wanted to use the steady, gentle heat of the slow cooker to get moist, tender corned beef and perfectly cooked vegetables. Placement of the ingredients in the slow cooker turned out to be the key to success. We put the meat in first, sprinkled the pickling spice over it, and placed the potatoes and carrots between the meat and the wall of the slow cooker. This arrangement gave us enough room to add the cabbage from the get-go, rather than at the end of cooking.

Before You Begin

Avoid buying a cabbage larger than 1½ pounds; it will be hard to fit into the slow cooker. Use red potatoes measuring about 2 inches in diameter. You will need an oval slow cooker for this recipe.

Instructions

1. Place brisket into slow cooker and sprinkle with pickling spice. Arrange potatoes and carrots between meat and sides of slow cooker. Arrange cabbage over meat. Add 6 cups water to slow cooker. Cover and cook until beef is tender and fork slips easily in and out of meat, 9 to 10 hours on low or 6 to 7 hours on high.

Turn off slow cooker. Transfer brisket to carving board, tent loosely with aluminum foil, and let rest for 20 minutes. Cover slow cooker to keep vegetables warm while beef rests.

Slice brisket against grain into ½-inch-thick slices and arrange on serving dish. Using slotted spoon, transfer vegetables to dish with beef. Dot vegetables with butter. Serve.