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
Preparation
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.
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.
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.
Cut corned beef across grain into thin slices; place on serving platter. With slotted spoon, remove vegetables from slow cooker to serving platter.
