Slow Cooker Corned Beef and Vegetables
Miz Helen's Kitchen
Ingredients
1-3 pound packaged beef brisket, plus pickling spice
2 large yellow onions, sliced
4 stalks celery, large chop
5 cups whole baby carrots
5 to 6 new potatoes, sliced in half
1 small cabbage, cut into quarters
2 teaspoon's salt
1 teaspoon pepper
2 teaspoons thyme leaves
1 (12 ounce) can beer
water to cover the beef
Directions
In a 6 quart slow cooker, place the sliced onions, chopped celery, and whole baby carrots.
Sprinkle the salt, pepper and thyme on top of these vegetables.
Add the beef and then place the new potatoes that have been cut in half around the beef.
Sprinkle the pickling spice on top of the beef.
Pour the beer around the edge of the potatoes.
Pour enough water around the edge to almost cover the beef.
Cover the slow cooker and cook on high 4-1/2 to 5 hours or 8 hours on low.
Remove the meat and most of the vegetables, cover them with foil and keep in a warm place.
Place the quartered cabbage into the remaining liquid and vegetables and cook on high for 45 minutes to 1 hour, until the cabbage is just tender.
Place the meat and vegetables on a serving platter and serve hot.
Slice the meat against the grain to get an even cut.
Drizzle the liquid over the top and serve it on the side.
Enjoy!