Slow Cooker Corned Beef and Cabbage

Instructions:

1. Prepare the Slow Cooker:
   Place the corned beef brisket in the slow cooker, fat side up. Sprinkle the spice packet evenly over the meat. Add the water, bay leaves, minced garlic, and quartered onion around the brisket.
2. Cook the Beef:
   Cover the slow cooker and cook on low for 8 hours, or until the corned beef is fork-tender.
3. Add the Vegetables:
   After 8 hours, add the carrots, potatoes, and cabbage wedges to the slow cooker, arranging them around the brisket. Cover and continue cooking on low for an additional 2-3 hours, or until the vegetables are tender.
4. Rest and Slice the Beef:
   Once the cooking time is complete, carefully remove the corned beef from the slow cooker and place it on a cutting board. Let it rest for 5-10 minutes, then slice it against the grain into thin pieces.
5. Serve:
   Arrange the sliced corned beef on a platter with the cooked vegetables. If desired, drizzle some of the cooking liquid from the slow cooker over the top for added flavor.

Serving Suggestion:
This hearty and flavorful dish is perfect for St. Patrick’s Day or a comforting family dinner. Pair it with a slice of Irish soda bread or a pint of Guinness for a complete meal!

Tips:

• If the corned beef doesn’t come with a spice packet, use a mix of 1 tablespoon pickling spice, 1 teaspoon mustard seeds, and 1/2 teaspoon black peppercorns.
• For extra flavor, substitute part of the water with beef broth or beer.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Enjoy this classic, fuss-free meal! 🍀🥘