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Slow Cooker Corned Beef & Cabbage

"Use left-overs for Corned Beef Hash the next morning!"
Course: Entrée
Cuisine: Irish
Servings: 6

Ingredients

  • 1 med. onion cut into wedges
  • 4 med. potatoes peeled and quartered
  • 1 lb. baby carrots
  • 4-5 c. water
  • 3 cloves garlic minced
  • 1 bay leaf
  • 2 T. sugar
  • 2 T. cider vinegar
  • 1/2 tsp. pepper
  • 1 (3 lb.) corned beef brisket with spice packet cut in half
  • 1 sm. head cabbage cut into wedges
  • grainy mustard for serving

Instructions

  • Place the onions, potatoes and carrots into a 5-6 qt. slow cooker.
  • Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice packet garlic, bay leaf, sugar, vinegar, and pepper. Add enough water to just cover brisket. Cover and cook on HIGH until corned beef is tender, about 4-1/4 hours OR on LOW for 8-1/2 hours.
  • Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, about 45 minutes on HIGH or 1-1/2 hours on LOW.
  • Discard bay leaf. Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.