Crock Pot Corned Beef and Cabbage

Ingredients

3 to 4-pounds corned beef brisket with seasoning packet
2 onions, peeled and cut into bite-sized pieces
3 cloves garlic, minced
2 bay leaves
Salt, to taste
Pepper, to taste
3 to 4 cups water
2-pounds yellow potatoes, peeled and quartered
4 large carrots, peeled and chopped into chunks
1 small head cabbage, coarsely chopped

Instructions

Chop onion into large chunks and place in the bottom of a 6-quart crock pot.
Top with corned beef and seasoning packet.
Pour water into the crock pot until it just about covers the corned beef.
Add garlic, bay leaves, salt and pepper.
Cook on low 8 - 10 hours.
After the initial 3 hours, add potatoes, carrots and cabbage to the crock pot.
Remove corned beef from crock pot and let rest 15 minutes before slicing.
Serve with potatoes, carrots and cabbage.

Notes

If the corned beef doesn’t have the seasoning spices, add a couple tablespoons pickling spices, a few peppercorns and a bay leaf. Bundle the spices up in cheesecloth and toss them into the crock pot.

Once cooked , the corned beef should be tender; appliances can vary; if the corned beef is not tender, it likely needs to cook longer.

It is essential to allow the corned beef to rest, after removing from crock pot, and then cut across the grain.