Corned beef brisket with spices (flats have less fat, tips are less expensive)
Cabbage – cut in wedges through the core
Carrots – cleaned, whole or cut in large chunks
Potatoes - peeled
Amounts depend on the number of people you are feeding and how much leftovers you want. Our family likes leftover corned beef, but the veggies are around forever. We often cook three briskets and one head of cabbage. We add 1-2 carrots and 1 small potato per person. Here’s how we cook it:
The day before, in a slow cooker, cover the briskets with hot water, add the spice packet if you want it, and cook on high for at least 4-6 hours. The longer you cook, the more tender the meat. If you use cold water, add some time to get it hot and cooking. Remove the meat. Refrigerate liquid and meat separately until the fat congeals or overnight.
Remove most of the fat, but leave a few tablespoons to add flavor to the vegetables. Place the potatoes, carrots and liquid in a very large pot. Add enough water so the vegetables are covered. Boil until potatoes and carrots can be poked with a fork, about half an hour. Meanwhile, wash and wedge the cabbage and slice the meat. Leave in the cabbage’s core to help hold the wedges together. When the potatoes and carrots are cooked through, remove them to a bowl and cover. Place the cabbage in the water and boil slowly until tender, about 10-15 minutes. Slice the meat while it is cold (it will hold together better) and add it to the hot water for a few minutes, until hot. A steamer basket or colander helps keep the meat from breaking apart so much.
You can, of course, cook the meat and vegetables all on the same day. Remove the meat, then cook the vegetables on the stove in a stove-safe pot. Using the meat liquid is what gives the vegetables the best flavor.