1corned beef aprox 3-4lbs point or flat cut with seasoning packet(Flat cut is leaner than the point cut)
4clovesgarlic peeled
4carrots whole, peeled & cut in 3rds (or can sub baby carrots)
1 ½lbsred potatoes, leave whole if small or cut in half if large
1small yellow onion sliced
½head green cabbage quartered (optional)
4cupsbeef broth(can sub 1 cup for favorite Irish beer like Guinness)
Instructions
In crock pot, lay down a layer of onion slices at the bottom.
Put corned beef on top of the onions with fat side on top and sprinkle on seasoning packet.
Pour in beef stock.
Add in potatoes, garlic, & carrots.
Make sure corned beef is basically covered with liquid and put on lid.
Cook on low setting for 8-9 hours. But set a timer for 6 hours if adding cabbage.
After 6 hours add in the cabbage (optional) so it cooks for only the last 2 hours.
Pull out corned beef and on a cutting board slice against the grain about ½” thick slices.
Lay on a large serving platter with the vegetables.
Notes
Some people do not like cabbage so can leave it out of the recipe entirely.
Can serve with a coarse ground mustard and the leftovers make for great sandwiches on rye bread.