Slow-Cooker Corned Beef and Cabbage is a classic Irish-American dish that’s perfect for St. Patrick’s Day or any time you’re craving a hearty, comforting meal. Here’s how to make it:

Ingredients:

• 1 (3-4 lb) corned beef brisket with spice packet
• 1 onion, peeled and quartered
• 4-5 small red potatoes, quartered
• 3-4 carrots, cut into chunks
• 1 small cabbage, cut into wedges
• Water
• Optional: Whole grain mustard or horseradish sauce for serving

Instructions:

1. Prepare the Slow Cooker: Place the onion, potatoes, and carrots in the bottom of a large slow cooker.
2. Prepare the Corned Beef: Rinse the corned beef brisket under cold water and pat dry with paper towels. Place the brisket on top of the vegetables in the slow cooker. Sprinkle the spice packet (included with the corned beef) over the brisket.
3. Add Water: Pour enough water into the slow cooker to cover the brisket and vegetables.
4. Cook on Low: Cover and cook on low heat for 7-8 hours, or until the corned beef is tender. Optionally, you can cook on high for 4-5 hours, but low and slow cooking is ideal for tender meat.
5. Add the Cabbage: About 1 hour before serving, add the cabbage wedges to the slow cooker on top of the corned beef and vegetables. Continue cooking until the cabbage is tender.
6. Serve: Remove the corned beef from the slow cooker and let it rest for a few minutes before slicing against the grain. Serve the sliced corned beef with the vegetables and a bit of the cooking liquid. Optionally, serve with whole grain mustard or horseradish sauce on the side.

Tips:

• Corned beef brisket usually comes with a spice packet, which adds traditional flavors like mustard seeds, coriander, and bay leaves. Feel free to adjust seasoning to taste.
• You can add additional seasoning or herbs such as thyme or bay leaves for extra flavor.
• Leftovers can be stored in the refrigerator and used for sandwiches or reheated for another meal.

Enjoy this comforting Slow-Cooker Corned Beef and Cabbage dish with family and friends!