I like to serve this dish when we are having company over. It isn’t too often that you get enough people around to enjoy a nice corned beef brisket. If I know I am going to have some big eaters at the table, I will add a few pounds and cooking hours onto my meat. It’s never a bad idea to toss in a few extra potatoes either…you know, for good measure. Check out what they are saying about this recipe over at Spend with Pennies:
“I have a feeling you will want to make this year round!”
We love this slow cooked meal at my house, so I do make it all the time!
Ingredients
1 corned beef brisket (3-4lbs)
1 onion
3 cloves garlic
2 bay leaves
2.5 – 3 cups water
2 lbs potatoes, peeled & quartered
2 large carrots, chopped
1 small head of cabbage, cut into wedges
Instructions
Chop onion into large chunks and place in the bottom of a 6 qt slow cooker. Top with corned beef and seasoning packet.
Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
Cook on low 8-10 hours.
After the initial 3 hours, add potatoes and carrots to the slow cooker.
Two hours before serving, add cabbage wedges to the slow cooker.
Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage.
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Quick Tip: Let the meat rest before you cut it.
Thanks again to Spend with Pennies for this traditional and tasty recipe.