Corned Beef and Cabbage

By á-24734

Ingredients

• 1 1/4 lb. Small Red Potatoes, halved
• 1 Cup Baby Carrots
• 1 Tbs. Brown Sugar
• 1 Bay Leaf
• Garlic Powder, to taste
• 2 1/2 lb. Corned Beef Brisket
• 3 Cups Water
• 1 Bottle (12 oz.) Dark Beer
• 1 Small Head Cabbage, sliced thick

Preparation

Step 1

Combine potatoes, carrots, brown sugar, garlic powder and bay leaf in a 5-6 quart slow cooker. Put the brisket on top of the vegetables and add water and beer. Cover and cook on low 8-10 hours. Add the cabbage for the last 1 1/2 hours of cooking. Remove the brisket from the crock pot; let rest, loosely covered, 5-10 minutes before slicing. Remove and discard the bay leaf. Remove the vegetables with a slotted spoon and serve with corned beef.