Slow-Cooker Corned Beef and Cabbage

It is said that everybody is Irish on Saint Patrick's Day, and what better way to celebrate than with corned beef and cabbage! This recipe turns out a delicious meal that pretty much cooks itself! It will take you about fifteen minutes in the morning to put the ingredients together in a slow cooker, and at supper time, you will have a wonderful Irish meal! That leaves you (the cook) with lots of free time to join in the St. Patrick's Day festivities! Yay! And as a bonus, I've included a horseradish mustard sauce that is a great pairing with the beef. I know my family and I enjoyed it. Your luck is guaranteed with this easy, mouthwatering recipe. You will want to dance a happy jig this St. Patrick's Day with your corned beef and cabbage!

Bon Appetit!

Tips:

You may add the corned beef brine to the slow cooker. Just keep in mind that it will increase the sodium levels in the recipe.
When the corned beef and cabbage is done cooking, I like to serve it from a nice serving dish. Remove the corned beef to a cutting board, and slice it to a desired thickness. Remove the vegetables with a slotted spoon into a serving dish. Top with the sliced corned beef.

Ingredients for Corned Beef:

4 large carrots, peeled and cut into match stick pieces
10 to 12 baby red potatoes, quartered
1 large onion, cut into small chunks
3 cups water
2 bay leaves
1 to 4 pounds corned beef with spice packet
8 ounces beer, any kind (or apple cider as a non-alcoholic substitute)
1 small cabbage, coarsely chopped

Directions for Corned Beef:

Place the carrots, potatoes, and onion into the bottom of a large slow cooker. Pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle the spices on the meat from the packet (or use my homemade seasoning below). Cover the slow cooker, and set it on high. Cook the brisket for approximately 7 to 8 hours. Add the cabbage and cook for 1 hour more. Serves 8.