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Export 7 ingredients for grocery delivery
Step 1
Place CORNED BEEF in the slow cooker with contents of seasoning packet.
Step 2
Add WATER (or other cooking liquid), GARLIC, and BAY LEAF to the cooker.
Step 3
Cover and set slow cooker on the LOW heat setting for 6 hours.
Step 4
Add CARROTS and POTATOES to the cooker next to the brisket. Arrange CABBAGE WEDGES on top of everything.
Step 5
Cover the slow cooker and cook an additional 2 hours, or until corned beef reaches an internal temperature between 180 and 200 degrees Fahrenheit on a meat thermometer.
Step 6
Transfer the vegetables and corned beef out of the cooker and rest under loosely covered foil for 15 minutes.
Step 7
Slice the brisket against the grain to desired thickness.
Step 8
Serve warm corned beef with cabbage, carrots, and potatoes. Use the cooking juices as au jus for serving.
Step 9
To store, allow corned beef and vegetables to cool completely. Refrigerate in an airtight container up to 5 days or freeze up to 90 days in freezer-safe packaging.
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