Cheryl's Slow Cooker Corned Beef         Courtesy of Cheryl O’Ledford            serves 6-8

4 lb corned beef brisket with spice packet    3 garlic cloves, chopped fine   1 Bay Leaf         cloves    4 cups Beef Broth       1 bottle Guinness Beer      1 Tbsp Better than Bouillon       

1 Bag Baby Carrots      10 baby red potatoes, cut halved    1 head cabbage, coarsely chopped                                           1 large onion, peeled, quartered

Place the brisket into the bottom of a slow cooker, cover with cloves, bay leaf, and garlic. Add water and beer. Sprinkle on the spices from the packet on top. Cover and cook brisket for about 5 hours on low. Place carrots, potatoes, and onion on top of brisket, cover, and cook on Low another 2-3 hours until

veggies are getting tender. An hour before serving, remove some liquid from the slow cooker and place in a pan. Stir in the cabbage, salt and pepper. Cover and cook on low for 1 hour. Slice meat and serve.