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
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