This is slow cooking at its best. Everything - main dish and sides - cook together for a meal you'll anticipate all day.
Author: Martha | Simple Nourished Living
4mediumred-skinned potatoes, quartered
4carrots, cut into 1-1/2 inch chunks
2mediumonions, cut into thin wedges
2teaspoonsdried thyme, crushed
1(3-pound) corned beef brisket, juices and spices reserved
1/2head green cabbage, cored and cut into wedges
Ideal Slow Cooker Size: 6 to 7-Quart oval.
Place the potatoes, carrots, onions in the slow cooker. Sprinkle with the thyme and add the bay leaf.
Trim any excess fat from the meat. Place the meat on top of the vegetables. Pour reserved juices and spices from the brisket and the beer over the mixture.
Lay the cabbage wedges around and on top of the meat.
Cover and cook on LOW for 8 to 10 hours or until the meat and vegetables are tender.
Remove the bay leaf and discard. Transfer meat to a serving platter and thinly slice across the grain. Using a slotted spoon transfer the vegetables to a serving bowl. Serve the meat and vegetables with reserved cooking liquid if desired.