Slow Cooker Corned Beef

By Valerie's Kitchen

Ingredients

3 to 3 ½ pound boneless corned beef brisket (with pickling spice packet)
1 to 1 ½ pounds creamer or Dutch baby potatoes
8 to 10 carrots (peeled and cut into 2-inch chunks)
2 to 3 cups low sodium beef broth ((definitely use low-sodium broth))
2 teaspoons minced garlic
1 head green cabbage (cored and sliced into small wedges)
2 to 3 tablespoons butter (cut into small pieces, optional)
salt and freshly ground black pepper (to taste)

Prep Time10mins
Cook Time480mins
Servings6

Instructions

Remove the corned beef from the packaging and set aside the spice packet. Give the brisket a good rinse under cool water, place it into a 6-quart slow cooker insert fat side up, and sprinkle the pickling spices over the top. Pour in enough low sodium beef broth to come to the top of the brisket. Scatter the potatoes and carrots around the edges of the brisket. Sprinkle the minced garlic over the potatoes and carrots.

Cover the slow cooker and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until both the corned beef and vegetables are fork tender.

Lift the brisket from the slow cooker, allowing the veggies to drop down into the broth. Transfer the brisket to a cutting board and cover with a sheet of foil to keep it warm. Use a slotted spoon to transfer the veggies to serving bowl or platter.

Pour the cooking liquid from the slow cooker insert into a large pot or Dutch oven and place over HIGH heat. Add the cabbage wedges and bring the liquid to a boil. Reduce the heat to MEDIUM, cover, and cook for 5 to 10 minutes, just until the cabbage is softened and slightly tender. Remove the cabbage with a slotted spoon and transfer it to a serving platter with the carrots and potatoes. Dot the veggies and cabbage with butter, if desired, and season with salt and pepper, to taste.

Slice the corned beef across the grain and serve with veggies and cabbage (and beer!).