Classic Corned Beef and Cabbage Dinner

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Serves 6

Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High

Slow Cooker Size 6½ to 7 Quarts

WHY THIS RECIPE WORKS: In the 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. We made a spiced braising liquid with chicken broth, peppercorns, allspice, and thyme, then gently simmered a corned beef brisket until it was moist, tender, and infused with the spices. Once the brisket was cooked, we put the flavorful cooking liquid to work, using it to microwave the cabbage so that it was perfectly tender, then pouring it over the meat to keep it moist and juicy. Small red potatoes and 3-inch pieces of carrots cooked to the perfect doneness along with the beef for a hearty winter meal. Look for small red potatoes measuring 1 to 2 inches in diameter; if your potatoes are larger, cut them into 1-inch pieces to ensure that they cook through. You will need an oval slow cooker for this recipe. See the sidebar that follows the recipe.

1	(3-pound) corned beef brisket, rinsed and fat trimmed to ¼ inch
2	cups chicken broth
2	cups water
1	teaspoon dried thyme
½	teaspoon black peppercorns
¼	teaspoon whole allspice
1½	pounds small red potatoes
1½	pounds carrots, peeled, halved lengthwise, and cut into 3-inch lengths
1	head green cabbage (2 pounds), cut into 8 wedges

1. Place corned beef, broth, water, thyme, peppercorns, and allspice in slow cooker. Place potatoes and carrots on top of brisket. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.

2. Transfer vegetables to serving dish and cover tightly with aluminum foil. Transfer brisket to carving board, tent with foil, and let rest for 15 minutes. Using large spoon, skim excess fat from surface of cooking liquid.

3. Microwave cabbage and ½ cup cooking liquid in covered bowl until leaves of cabbage are pliable and translucent, about 15 minutes; transfer to serving dish. Slice meat against grain into ¼-inch-thick slices and transfer to serving dish. Moisten corned beef and vegetables with cooking liquid as needed before serving.