Cook Time: 10 hours
Ingredients:
- 1 corned beef brisket, about 4 pounds
- water
- 1 cup small white onions, peeled, or use frozen
- 1 onion, peeled and stuck with 6 cloves
- 2 bay leaves
- 1/2 teaspoon dried leaf thyme
- 2 teaspoons salt
- 3 parsnips, peeled, halved, and cut in 3-inch length
- 8 medium carrots, halved and cut in 3-inch lengths
- 1 small rutabaga, cut in chunks
- 6 medium potatoes, quartered
- 3 stalks celery, cut in 3-inche lengths
- 2 tablespoons chopped parsley
Preparation:
If corned beef is too large to fit in your crockpot, cut in half. Place all the ingredients except the parsley in the crockpot. Cover and cook on the low setting for 10 to 12 hours. Drain corned beef and vegetables; transfer beef to serving platter with the vegetables around the edges. Sprinkle with chopped parsley.Serves 8 to 10.
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