1 large onion, chopped into 1 inch pieces
1 flat cut Corned beef brisket with seasoning packet 3 to 4 cups water
3 cloves garlic
2 bay leaves
4 large Yukon gold potatoes, cut into 2 inch chunks
2 large carrots, peeled and cut into 2 inch chunks
1 small or half a large head of cabbage, cut into wedges
Rinse the Corned beef really well, and pat dry with paper towels.
Place onion in the bottom of the slow cooker and top with Corned beef, fat side up. Sprinkle evenly with seasoning packet. Add water to come 3/4 of the way up the roast. Add garlic cloves and bay leaves to the water. Cover and cook on low for 10 hours.
5 hours into cooking, add the potatoes and carrots.
8 hours into cooking, add the cabbage.
At the 10 hour mark, remove and discard the bay leaves and garlic cloves. Remove the Corned beef and let it rest for 15 minutes, then slice against the grain and serve with the vegetables.
Comments