St. Paddies Day Corned Beef

 

4

medium red potatoes, cut into 1-inch pieces

4

medium carrots, cut into 1-inch pieces

3- to 4-lb corned beef brisket

1

bay leaf

1

head garlic, if desired

4

whole cloves

10

peppercorns

5

allspice berries

2

leeks, white part only

1

small head cabbage, cut into 8 thin wedges

• 1 Spray 5 to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots. Top with corned beef; add enough water to just cover beef.
• 2 Add bay leaf, garlic, cloves, peppercorns, allspice berries and leeks over corned beef. Cover; cook, on High heat setting 4 1/2 to 6 hours until beef can be easily pierced with a sharp knife.
• 3 Remove corned beef from slow cooker to cutting board; cover to keep warm. Add cabbage to slow cooker; cover and cook on High heat setting 30 to 35 minutes or until cabbage is crisp-tender.
• 4 Cut corned beef across grain into thin slices; place on serving platter. With slotted spoon, remove vegetables from slow cooker to serving platter.