Ingredients:
- 3-4 pounds corned beef brisket with spice packet
- 8 small red or yellow potatoes, quartered
- 3 large carrots, cut into chunks
- 1 onion, cut into wedges
- 1 small cabbage, cut into wedges
- 4 cups water
- 1 teaspoon black peppercorns
- 4 cloves garlic, minced
- 2 bay leaves
Instructions:
Prepare the Vegetables:
- Quarter the potatoes, cut the carrots into chunks, and cut the onion and cabbage into wedges.
Layer the Ingredients:
- Place the quartered potatoes in the bottom of your slow cooker.
- Rinse the corned beef under cold water, then place it on top of the potatoes.
- Sprinkle the spice packet that came with the corned beef over the meat.
- Add the carrot chunks, onion wedges, and cabbage wedges around and on top of the corned beef.
Add Aromatics:
- Sprinkle the minced garlic, black peppercorns, and bay leaves over the vegetables.
Pour in Water:
- Pour 4 cups of water over the ingredients in the slow cooker. The liquid should cover most of the ingredients.
Cook on Low:
- Cover the slow cooker and cook on the low setting for 7-8 hours or until the corned beef is tender. It should easily shred with a fork.
Serve:
- Remove the corned beef from the slow cooker and let it rest for a few minutes before slicing.
- Serve slices of corned beef with the cooked vegetables, drizzling some of the cooking liquid over the top.
Enjoy your slow-cooker corned beef and cabbage with a side of mustard or horseradish for extra flavor. It's a comforting and hearty meal that's easy to prepare and perfect for celebrating or simply enjoying a delicious dinner.