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Slow-Cooker Corned Beef and Cabbage
-3-4 lb. corned beef brisket (I prefer flat-cut but point-cut is fine, too)
–Seasoning (if not provided with brisket): bay leaves, garlic powder, peppercorns and/or mustard seed, all to taste
-1 head cabbage
-1 (1-lb.) bag carrots, washed
-1 yellow onion
-2 cans beef broth
-1 can beer
Begin with a big (3-4 lb.) corned beef brisket. If yours doesn’t come with its own seasoning packet in the package, you can easily add bay leaves, garlic, peppercorns and mustard seed to create your own seasoning. Remember, though, that the meat’s already been cured and will taste yummy no matter what you add or don’t add!
Place the brisket in the bottom of your slow-cooker. On a cutting board, chop a small head of cabbage into large chunks. Quarter a yellow onion and chop about 1 lb. carrots (the small-sized bag in your produce section) into large bites.
Pile the chopped vegetables over the beef and seasoning in the Crock Pot. Fill the slow cooker up to the 3/4-way mark with water, beef broth, or beer (or some combination of those three things).
Place the lid on the cooker and set on LOW for 7-8 hours. To serve, remove the vegetables from the pot first and place in a large bowl or serving tray. Place the brisket in one piece on platter and cut into slices with a large, serrated knife.
This dish is traditionally accompanied by boiled potatoes and Irish Soda Bread. Refrigerated leftovers reheat perfectly and taste just as wonderful as the first round!