Chef Morissa’s Corned Beef and Cabbage

Ingredients:

• 1 medium onion, cut into wedges
• 4 large russet potatoes, quartered
• 1 pound carrots cut on bias
• 4 cups water
• 3 garlic cloves, minced
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 corned beef brisket with pickling seasoning packet (2-1/2 to 3 pounds), cut in half
• 1- Medium size head cabbage ( 2-3#), cut into wedges

Directions

1. Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, thyme, sugar, vinegar, pepper and pickling seasoning pack; pour over vegetables. Top with brisket and cabbage.
2. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving. Yield: 6-8 servings.
3. Serve with soda bread and a cold beer