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
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Chop onion into large chunks and place in the bottom of a 6 qt slow cooker. Top with corned beef and seasoning packet.
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Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
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Cook on low 8-10 hours.
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After the initial 3 hours, add potatoes and carrots to the slow cooker.
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Two hours before serving, add cabbage wedges to the slow cooker.
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Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage.
Recipe Notes
Once cooked your corned beef should be tender (mine usually cooks closer to the 10 hour time). Appliances can vary, if your corned beef is not tender, it likely needs to cook longer.
It is essential to cut your corned beef across the grain.
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
