Ingredients

The following ingredients have 6 Servings
  • 1 3-pound corned beef brisket, plus pickling spice packet
  • 8 whole cloves
  • 4 cloves garlic (peeled)
  • 2 bay leaves
  • 24 baby carrots (tops trimmed to 2 inches)
  • 1 pound baby Dutch potatoes
  • 2 tablespoons chopped fresh parsley leaves

Instruction

  • Place corned beef brisket, fat side up, into 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 an additional 2-3 hours, or until tender.
  • Thinly slice the corned beef against the grain. Serve immediately with carrots and potatoes, garnished with parsley, if desired.