My Dad's Corned beef and cabbage

Ingredients

• 3-5-pound beef brisket (fat trimmed)
• 3 pounds of small Red or 4 Yukon Large Gold Potatoes (quartered)
• 1 cabbage, cut into large chunks
• Carrots, peeled and cut into 2-inch pieces
• 1 white onion, quartered
• 2 tablespoons Premium Extra Virgin Olive Oil
• Salt to taste (1-2 tablespoons to boil the beef)
• Pepper to taste
• 2 tablespoons Butter Premium Olive Oil
• 1-2 quarts Water
• Mustard for dipping

Instructions

1. Add beef, Salt and onions to a slow cooker. Add enough water to just cover the corned beef. Cook on low for 8 hours. Remove and let sit for 15 minutes.
2. To make potatoes, bring a pot of water to a boil. Add potatoes and boil for 15-20 minutes or until fork tender. Season with salt, pepper, and a little butter, about 2 tablespoons if desired.
3. To make carrots, preheat oven to 425 degrees. Line a baking sheet with aluminum foil and add carrots, drizzle with a few tablespoons of olive oil and season with salt and pepper. Roast for about 15-20 minutes or until fork tender.
4. To make cabbage, add 2 inches of water to a large pot and bring to a boil. Add cabbage and boil covered for about 8-10 minutes, gently stirring cabbage once. Drain cabbage, add it back to the pot. Add 2 tablespoons butter olive oil, a little salt and pepper, and gently stir.
5. To serve, slice corned beef against the grain or it should all just fall apart into chunks and serve with Cabbage, Potatoes, Carrots and Mustard for dipping.