✤3½ - 5 lbs corned beef brisket, trimmed of most fat and halved
✤ Corned beef spice packet or 2 tbsp pickling spices
✤2 cloves garlic, minced
✤2 tbsp cider vinegar
✤2 tbsp (24g) sugar
✤2 bay leaves
✤4 red potatoes, halved (~525g)
✤4 carrots, peeled & sliced into chunks (~578g)
✤2 onions, large dice (~548g)
✤3 stalks celery, large dice (~125g)
✤1 small green cabbage, cored & sliced (~1,110g)
❖Place all vegetables, except cabbage, in a 5-qt slow cooker and top with the beef.
❖Add all seasonings & aromatics to 3 cups water and pour over meat. Top with the cabbage.
❖Cover and cook on low 8-9 hours, or until meat is fork tender.
❖Adjust seasoning as needed and strain liquid to remove hard spices. Slice beef across the grain and serve with the vegetables.
