Slow Cooker Corned Beef and Cabbage

Ingredients:

1 (3 to 4-pound) corned beef brisket, including spice packet
4 cups water
2 bay leaves
2 cloves garlic, minced
1 onion, quartered
4 large carrots, peeled and cut into 2-inch pieces
6 medium potatoes, peeled and quartered
1 small head cabbage, cut into wedges

Directions:

Place the corned beef brisket in the slow cooker. Sprinkle the contents of the spice packet over the meat. Add water, bay leaves, garlic, and onion.
Cover and cook on low for about 8 hours, or until the meat is tender.
Add the carrots, potatoes, and cabbage to the slow cooker around the meat. Cover and continue to cook on low for another 2-3 hours, until the vegetables are tender.
Remove the corned beef from the slow cooker and let it rest for a few minutes before slicing against the grain.
Serve the sliced corned beef with the cooked vegetables. Drizzle some of the cooking liquid over the top as a sauce if desired. This slow cooker corned beef and cabbage is a traditional dish perfect for St. Patrick’s Day celebrations or a comforting family meal any time of year.