Corned Beef and Cabbage (and carrots and potatoes)
4.5 pounds raw corned beef brisket
Pickling spice included with brisket
1 pound large carrots, peeled and cut into 3-inch pieces
2 pounds large fingerling potatoes
1 head cabbage, cut into 4 wedges
1/3 cup horseradish, drained
2 cups dry white wine
2 cups beef stock
2 cups cold water
Place the corned beef in a large crockpot with the pickling spices. Layer the carrots and potatoes on top. Add the wine, stock and water, put the lid on and cook on high for 8 hours.
Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in the remaining liquid and cover for 15 minutes.
Slice the corned beef against the grain and serve with the slow-cooked vegetables, cabbage and warm buttered bread. I like to add a little of the remaining liquid to my plate to soak my bread in.