INGREDIENTS

6 medium potatoes, peeled and quartered (about 2 lb.)
6 medium carrots, cut into 2-inch lengths
1 large onion, quartered
3 cloves garlic, minced
1 3 to 3.5 lb. corned beef brisket
2 tsp. dried dill seeds
1 tsp. dried rosemary, crushed
1 14-oz. cans beef broth
1 small head cabbage, cut into 8 wedges

INSTRUCTIONS

Makes: 8 servings
Cook Time: 7 hr

1. In a 5 to 6 quart slow cooker, combine potatoes, carrots, onion, and garlic

2. Trip fat from the brisket. if necessary, cut brisket to fit into the slow cooker (discard seasoning packet, if present)

3. Place brisket on top of vegetables; sprinkle with dill seeds, rosemary, and 1/2 teaspoon salt

4. Pour broth over brisket

5. Cover; cook on Low heat setting for 11 to 12 hours or on High heat setting for 5.5 to 6 hours

6. If using Low heat setting, turn slow cooker to High heat setting

7. Add cabbage

8. Cover; cook for 30 to 60 minutes more or until cabbage is tender