I have always liked to have this dish for St Patty's Day and so does my family. Over the years I have made it pretty much the same way. I like to make a lot because my second favorite dish at this time of the year is red flannel hash with the left overs!
Open the packages of Corned Beef, rinse off brine and place in a slow cooker. Cover with water by 2" and dump in seasoning packets. I like to add extra Thyme, Peppercorns, granulated garlic and onion powder. Heat it up on high and then turn to low for the night.
In the morning it should be done. See if a fork pokes in easily. At this point you can refrigerate the crock and start again in the afternoon if you want.
Otherwise, lift the meat from the broth and put on a plate. Invert another plate on top and put it in a "safe place."
Cut up your veggies. I keep the peels on the potatoes and quarter them. Peel and leave the carrots long. Peel and chunk up the parsnips, peel and cut the turnips in 2" chunks. I usually use baby beets I have frozen from the garden. Otherwise you will need to cook, cool and peel fresh ones. Cut if they are large. Quarter 1/2 of a large head of cabbage.
Put carrots, onions and potatoes into the broth in the crock. Cook until they begin to soften (about an hour on high) then add the parsnips and turnips and fresh beets.
Cook until parsnips and carrots are tender. Add the cabbage and cook until it softens to your liking.
Meanwhile, slice the flattened corned beef across the grain into slices or chunks (your preference) Arrange on a platter.
When the veggies are done, put onto the platter inside corned beef ring. Make sure you serve with lots of butter and fresh parsley!
For this batch I used frozen beets. I added some of the broth from the SC and heated them in the microwave. I thought they had better flavor this way too.
I reserve the extra cut of beef to make Red Flannel Hash in the next week! I also take a few of each of the veggies out before serving, otherwise there are never enough left overs to make the hash.