1 4lb corned beef brisket with seasoning packet
2 Cups of  Water
2 Cups of Chicken broth
1 Onion, halved
4 carrots, cut in half
1 Head of Cabbage, quartered
6 small red potatoes, halved
1lb of Brussel Sprouts
4 tbs avocado oil
2 tbs vinaigrette


Place corn beef in a large crock pot adding seasoning packet (or see seasoning below).  Cover the corn beef in water and chicken broth.  If you don’t have chicken broth, 4 cups of water will do.  Depending on the size of your crock pot, this amount of water should just cover the corn beef- if not add more water.  Place on low heat, cover and cook for 5-6 hours.  With approx. 2 hours remaining (from the 8 hours in total) add the potatoes first, then the cut carrots and top with the cabbage.  Cabbage should be in the water. Let the potatoes and veggies cook for approx 2 hours on high and then serve.

Brussel Sprouts: Bring a large pot of water to a boil and add the Brussel Sprouts boiling uncovered for 3-5 minutes.  Immediately strain and rinse with cold water to stop the cooking process. Once cool to the touch cut Brussel Sprouts in half.  Heat oil in a fry pan, enough to cover the bottom of your fry pan.  Add the Brussel Sprouts flat cut side face down in the oil.  Cook without flipping for approximately 10 minutes or until the bottom has browned.  After approximately 10 minutes toss with vinaigrette and serve warm.

Tip: If you do not have a seasoning packet with the corn beef, you can season the meat with pepper, salt, all spice, garlic and a bay leaf.