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Prep 15min
Total5hr20min
Servings8
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Ingredients
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
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Steps
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.
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The meat may be cooked a day or two ahead and kept, wrapped in aluminum foil, and stored in the refrigerator. To reheat, wrap in foil; bake at 300°F for about 30 to 45 minutes or until hot.
To brown the meat before serving, place it on a roasting pan and place in a 400°F oven until the top is nicely browned, about 10 minutes.
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Nutrition Facts are not available for this recipe
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