2 lbs lean corned beef brisket, all fat trimmed off
1 cup frozen pearl onions
2 medium carrots, peeled and cut into chunks
2 medium parsnips, peeled and cut into chunks
1 small head cabbage, cut into 6 wedges
¼ cup chopped fresh parsley
2 bay leaves
⅛ tsp whole peppercorns
Instructions
In a 5-6 qt crock pot, place brisket, 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 .
Recipe by mommy's two cents at http://mommystwocents.com/2016/03/st-pattys-day-extravaganza/