Corned Beef Dish (Print Version)

# Ingredients:

→ Main Ingredients

01 - Spice-packed corned beef, 3 to 3 1/2 pounds, cured

02 - 1 medium-sized white onion, cut into quarters

03 - 2 garlic cloves, whole and peeled

04 - 3 cups of water

→ Vegetables

05 - 1 1/2 pounds of small red potatoes, scrubbed clean and chopped in 2-inch chunks

06 - A medium green cabbage (about 1 1/4 pounds), sliced into six pieces

07 - 4 big carrots, sliced into 2-inch chunks after peeling

→ For Serving

08 - Use whole-grain mustard as a topping

# Instructions:

01 - Rinse off the corned beef under cool water and pop it into the slow cooker with the fat side on top. Spread the spices from the spice mix over the beef. Toss in the onion and whole garlic cloves. Pour the water in next. Cover and cook, either on low for 8 hours or high for 4 hours.

02 - About 2 hours before it's done (or 1 hour if you're using high heat), take the beef out. Place the potatoes at the bottom of the pot, then put the beef back in. Add the cabbage and carrots around it. Put the lid back on and let it finish cooking.

03 - When the veggies have softened, pull the meat out of the pot. Slice it up across the grain. Arrange the meat and veggies on a dish, and if you're into mustard, serve it alongside.

# Notes:

01 - Pack leftovers in a sealed container and store for up to 3 days.

02 - Warm it up in either your microwave or oven.

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