Slow Cooker Corned Beef and Cabbage DInner

Ingredients

• 1 pound carrots (scrubbed clean)
• 1 1/2 pounds potatoes (baby redskin whole or halved)
• 1 medium yellow onion (chopped)
• 4 cloves garlic (smashed and peeled)
• 4 pound corned beef brisket (plus seasoning pack)
• 1 tablespoon pickling spices (optional)
• 12 ounces light beer
• 1 small head green cabbage (cut into wedges)
• mustard (yellow, dijon or stone ground)
• butter
• parsley (minced, for garnish)
• kosher salt (for potatoes, carrots and cabbage)
• black pepper
• rolls (or sliced bread)

Instructions

1. 1

   In your 6 quart or larger slow cooker, add carrots, baby potatoes, onion and garlic.

2. 2

   Place the brisket on top, add the seasoning packet plus the extra pickling spices (if using) and pour in the beer.

3. 3

   Cover and cook on low for 8 hours.*

4. 4

   Once cooked, use tongs to remove the brisket to a small, rimmed metal baking sheet. Cover tightly with foil and keep warm on the lowest setting.

5. 5

   Submerge the cabbage into the cooking liquids (if necessary, remove some of the carrots and potatoes -keeep warm in a dish covered tightly with foil) and cook for 1 hour or until the cabbage is fork tender. (the smaller the cabbage the faster it will cook)

6. 6

   Slice the corned beef and serve with mustard (if desired), carrots, potatoes and cabbage.

7. 7

   Top vegetables with butter, salt and pepper and sprinkle with minced parsley. Serve with soft dinner rolls or sliced bread.