Slow Cooker Corned Beef and Cabbage

Low and slow cooking is the perfect way to produce a meltingly tender corned beef dinner that will have your St. Patrick’s Day guests wanting seconds. This recipe for Slow Cooker Corned Beef and Cabbage with carrots and potatoes uses a beer-infused cooking liquid for juicy meat with incredible flavor.

• 4 to 5-1/2 pound corned beef brisket (I use flat cut), rinsed in cool water
• 1 large yellow onion , halved and cut into 1/4-inch slices
• 4 large garlic cloves , peeled and lightly smashed with the back of a chef's knife
• 1 large dried bay leaf (or two small)
• 2 tablespoons pickling spice (or the seasoning packet that came with your corned beef)
• 8 ounces beer
• 2-4 cups water
• 1-1/2 to 2 pounds baby potatoes (red or golden, 1-1/2 to 2-inches in diameter)
• 1 pound baby carrots
• 1 medium green cabbage , cut into 6-8 wedges
• melted butter, chopped parsley, salt, and pepper , for garnishing the vegetables (optional)
• whole grain mustard or horseradish sauce , for serving (optional)