Slow Cooker Corned Beef and Cabbage is a comforting and flavorful dish that embodies the essence of traditional Irish cuisine. This recipe delivers tender and succulent corned beef

Ingredients:

4 lb corned beef brisket w/ spice packet
4 large carrots, peeled & chopped
10 baby red potatoes
1 onion, chopped
½ head of cabbage, chopped rough
4 cups water
Salt and pepper to taste

Instructions:

1. Start by peeling the carrots and onion.

2. Then wash the baby red potatoes.

3. Next, roughly chop the cabbage into shreds.

4. Chop up your carrots and the baby red potatoes into bite-sized chunks.

5. Chop the onion into the size you prefer – diced, minced, slivers, etc.

6. Toss all the vegetables into the bottom of the slow cooker, except for the cabbage. Put that to the side.

7. Then pour 4 cups of water over the vegetables in the slow cooker to help them cook and soften, rather than burn.

8. Place the corned beef brisket directly onto the vegetables in the slow cooker.

9. Then, using the provided spice packet, sprinkle it directly onto the meat. You can add additional spices if you prefer, but generally, the spice packet is enough.

10. Cook the brisket and vegetables on the highest temperature setting for approximately 8 hours to ensure that the meat is cooked fully through.

11. After the 8-hour cooking time, add the roughly chopped cabbage into the slow cooker. Do not drain off any water or juices, just add the cabbage on top of the brisket to soften and cook.

12. Remove the brisket from the slow cooker to slice.

13. Cut the corned beef brisket into slices or chunks, whatever you prefer. But use a sharp knife to not shred the meat.

14. Serve your slow cooker corned beef on top of the cooked vegetables and cabbage bed.