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St. Paddies Day Corned Beef
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Prep Time:
15 minutes
Total Time:
5 hours 20 minutes
Beth Dooley's Seasonal Appetites favorite recipe shared.
Ingredients:
  • 4 medium red potatoes, cut into 1-inch pieces
  • 4 medium carrots, cut into 1-inch pieces
  • 3- to 4-lb corned beef brisket
  • 1 bay leaf
  • 1 head garlic, if desired
  • 4 whole cloves
  • 10 peppercorns
  • 5 allspice berries
  • 2 leeks, white part only
  • 1 small head cabbage, cut into 8 thin wedges
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Add potatoes and carrots to the slow cooker, then place the corned beef on top. Pour in enough water to just cover the beef.
  • Place corned beef in a slow cooker and generously season with bay leaf, garlic, cloves, peppercorns, allspice berries, and leeks. Cover and cook on High for 4 1/2 to 6 hours, or until the beef is tender and can be easily pierced with a sharp knife.
  • Transfer the corned beef to a cutting board and cover to keep warm. Add the cabbage to the slow cooker, cover, and cook on High heat setting for 30 to 35 minutes until the cabbage is crisp-tender.
  • Slice the corned beef thinly against the grain and arrange it on a platter. Using a slotted spoon, transfer the vegetables from the slow cooker to the same platter.

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