2 lbs lean corned beef brisket, all fat trimmed off
1 cup chopped onions
4 medium carrots, peeled and cut into chunks
1 small head cabbage, cut into 6 wedges*
1/4 cup chopped fresh parsley
2 bay leaves
1/8 tsp whole peppercorns
In a 5-6 qt crock pot, place brisket with seasoning packet, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water. Cover and cook on high 4 hours.
Add cabbage, cook on high 1 hour 20 minutes more. Remove meat, slice and serve with Boxty potatoes, mashed potatoes, or oven roasted potatoes.
* My family doesn't care for cabbage, so I upped the carrots to 10 and omitted the cabbage
Recipe adapted from: www.skinnytaste.com