Grandmother Lindsey’s Corned Beef & Cabbage

Some things in this life are better left unaltered.  The following dish is something I loved as a child and something I was so excited to get from my Grandmother a couple of years before she passed away.  I have great memories of this meal though I've not made it.  My husband is not a corned beef fan.  I look forward to making it for my child one day and to use that opportunity to tell him all about my Grandmother and how dear she was to me.  I miss her every day and this meal is one that will always make me think of her.

Grandmother Lindsey’s Corned Beef & Cabbage

3 carrots cut in 3-inch pieces

3 to 4 pound beef brisket

2 to 3 medium onions, quartered

1 to 2 cups of water

½ small head cabbage, cut into wedges

Put all ingredients except cabbage in crock pot in the order listed above.  Cover and cook on low 10 to 12 hours (if on high then 5 to 6 hours).  Add cabbage to liquid, pushing down to moisten, after 6 hours on low (or 3 hours on high),

NOTE; to prepare more cabbage than crock pot will hold, cook it separately in skillet.  Remove 1 cup of broth from crock pot during last hour of cooking.  Pour over cabbage wedges in skillet.  Cover and cook slowly for 20 to 30 minutes.