Slow-Cooker Corned Beef and Cabbage | America's Test Kitchen Recipe

Name: Slow-Cooker Corned Beef and Cabbage | America's Test Kitchen Recipe
Ingredients: 1 (3 1/2- to 4-pound), corned beef brisket roast, about 2 inches thick, rinsed, fat trimmed to 1/4 inch; 1 tablespoon, pickling spice; 1 1/2 pounds, red potatoes, unpeeled; 1 pound, carrots, peeled and halved crosswise; 1 small head, green cabbage (1 1/4 pounds); 6 cups, water; 4 tablespoons, unsalted butter, cut into 1/2-inch pieces

INGREDIENTS

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1 (3 1/2- to 4-pound), corned beef brisket roast, about 2 inches thick, rinsed, fat trimmed to 1/4 inch

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1 tablespoon, pickling spice

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1 1/2 pounds, red potatoes, unpeeled

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1 pound, carrots, peeled and halved crosswise

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1 small head, green cabbage (1 1/4 pounds)

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6 cups, water

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4 tablespoons, unsalted butter, cut into 1/2-inch pieces

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