Corned Beef and Cabbage

1 Corned Beef
2 lbs waxy potatoes, peeled and cut into bite size pieces
1 lb carrots, peeled and cut into bite size pieces
1 lb parsnips, peeled and cut into bite size pieces
1 small head of cabbage, cut into large chunks

Place corned beef, along with the seasonings in the packet into a slow-cooker with enough water to cover it by 2 inches. I also add about 10 whole allspice berries. Cook on high for 4-5 hours. This could also be done by cooking it on top of the stove at a very slow simmer for 2-3 hours. Either way, it should be fall-apart tender. Remove the corned beef to an oven-safe dish and place it in the oven at about 200 degrees. This will keep it hot and also allow the outside to crisp up a bit. Place all of the broth into a pot on the stove-top and bring it back to a boil. Add all of the vegetables and lower the heat to a simmer. Cook until the potatoes are fork-tender.