Easy peasy! I should warn you, though—since this recipe is practically effortless, you’ll be tempted to make it more often than once a year. There’s no judgment here; I’ve had it twice this month! After all, I can just chalk that up to “recipe testing,” right?
Ingredients
1 3-pound corned beef brisket, plus pickling spice packet
8 whole cloves
8 cloves garlic, peeled
4 bay leaves
24 baby carrots, tops trimmed to 2 inches
1 pound baby Dutch potatoes
2 tablespoons chopped fresh parsley leave
Place corned beef brisket and fat side up in a slow cooker; sprinkle with pickling spice.
Place whole cloves throughout the brisket. Add garlic, bay leaves, and 2 cups water, or more water as needed, to cover the brisket by at least 1 inch.
Cover and cook on low heat for 4-5 hours. Add carrots and potatoes to the slow cooker. Cover and cook on low heat for 2-3 hours or until tender.
Thinly slice the corned beef against the grain. Serve immediately with cabbage, carrots, and potatoes, garnished with parsley, if desired.
