Slow cooker corned

Ingredients:

• 1 corned beef brisket (about 3-4 pounds), with spice packet
• 1 onion, sliced
• 3 cloves garlic, minced
• 4 cups beef broth (or enough to cover the brisket)
• 1 tablespoon whole black peppercorns
• 2 bay leaves
• 1 head of cabbage, cut into wedges
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks

Instructions:

1. Prepare the Corned Beef:
   • Rinse the corned beef brisket under cold water and pat it dry with paper towels.
   • Place the brisket in the slow cooker insert.
2. Add Aromatics and Liquid:
   • Scatter the sliced onion and minced garlic over the brisket.
   • Sprinkle the contents of the spice packet that came with the corned beef over the meat.
   • Add the whole black peppercorns and bay leaves to the slow cooker.
   • Pour enough beef broth into the slow cooker to cover the brisket completely.
3. Cook on Low:
   • Cover the slow cooker with the lid and cook the corned beef on low heat for 7-8 hours, or until the meat is tender and easily pierced with a fork.
4. Add Vegetables:
   • About 2 hours before the corned beef is done cooking, add the cabbage wedges, carrot chunks, and potato chunks to the slow cooker, arranging them around the brisket.
   • Cover the slow cooker and continue cooking until the vegetables are tender.
5. Serve:
   • Once the corned beef and vegetables are cooked to your liking, transfer them to a serving platter.
   • Slice the corned beef against the grain and serve it with the cooked vegetables.
   • You can ladle some of the cooking liquid over the meat and vegetables for extra flavor, if desired.
6. Enjoy:
   • Serve the slow cooker corned beef and vegetables hot, with mustard or horseradish sauce on the side if desired.
   • Enjoy this comforting and flavorful dish for a hearty meal, especially on St. Patrick’s Day or any time of the year!