Corned Beef and Cabbage (Slow Cooker)

A lot of the flavor depends on the cure of your corned beef, but I have found this to be the most flavorful way to cook it (and easy too!) I hope that you enjoy! I do serve this with boiled new potatoes, but I boil them seperately so that I can use the leftovers for potato salad. Note: I updated this recipe after making some changes and using my slow cooker--with the larger size of beef, it does not overcook.

• Ready In: 8 hrs 5 mins
• Serves: 8-10

Ingredients

• 1  teaspoon whole black peppercorn
• 1  teaspoon ground mustard
• 1  teaspoon  minced garlic
• 1⁄2 teaspoon celery seed
• 1⁄2 teaspoon whole allspice
• 2  whole cloves
• 1⁄4 teaspoon ground cinnamon
• 2  bay leaves
• 2  tablespoons  dried minced onions
• 1 (15ounce) can  Guinness draught
•  water
• 7  lbs  fairly lean corned beef (trimmed if needed)
• 1⁄2 lb  baby carrots
• 1⁄2 head  small cabbage, cut into 4 wedges
•  prepared horseradish

Directions

1. Put the spices in an extra-large slow cooker, add the Guinness, and stir well.
2. Place the corned beef into the cooker and almost cover with water.
3. Cook on low 7 to 9 hours.
4. Add the carrots and cabbage to the pot and cook an additional 45 minutes.
5. Remove the corned beef from the pot and slice (against the grain) while the cabbage finishes cooking.
6. Serve the corned beef with the cabbage and prepared horseradish.