Crock Pot Corned Beef & Cabbage

1 (3-pound) Flat Cut Corned Beef Brisket (with seasoning packet) 1 medium Onion (cut into large chunks) 4 cups Chicken Broth 1 teaspoon bottled Minced Garlic 1 teaspoon Pickling Spice 4 medium Carrots (peeled & cut into 2-inch pieces) 1 ½ pounds Small Red Potatoes (halved) 1 small Cabbage (cut into small sections) Add large chunks of onion to the bottom of a crock pot. Trim some of the fat from the corned beef brisket, then place on top of the onions, fat side up. Cut open the seasoning packet, then sprinkle over corned beef. Pour chicken broth around the meat, then add the minced garlic and pickling spice to the broth. Cook on low for 4 hours.

Add the carrots and potatoes and cook for an additional 4 hours or until the vegetables are tender. Remove the corned beef, carrots and potatoes from the crock pot and set aside. Add the cabbage to the leftover broth in the crock pot and cook on low for 1 to 2 hours or until desired tenderness. Place sliced corned beef, carrots, potatoes and cabbage to a serving dish, then drizzle with leftover broth from the crock pot. *Please note that the cooking time will vary depending on the size of meat you use, and remember that every crock pot cooks differently. I would recommend cooking the meat for 8 to 9 hours, adding the potatoes and carrots the last 4 hours of cooking. The cabbage can be cooked on high for a shorter amount of time, just make sure to check it so that it doesn’t overcook.