Corned Beef And Cabbage To Die For

• 1 (3 pound) beef brisket, trimmed
• 24 ounces beef stock
• 1/4 cup pickling spice
• 1 tablespoon dried minced garlic
• 3 bay leaves, or more to taste
• 24 ounces chicken stock
• 1 head cabbage, cored and cut into 8 wedges

1. Place brisket in the crock of a slow cooker. Pour beef stock over brisket.
2. Place pickling spices, garlic, and bay leaves into a cheesecloth bag, tie the bag, and submerge it into the stock.
3. Cook on Low for 8 hours.
4. Remove brisket to a cutting board; cut into small pieces.
5. Strain cooking liquid through a fine-mesh sieve. Discard spices and any strained pieces.
6. Combine brisket, chicken stock, strained beef stock, and cabbage in the slow cooker crock.
7. Cook on Low until cabbage is tender, about 2 1/2 hours.

beef brisket, beef stock, pickling spice, garlic, bay leaves, chicken, cabbage

Taken from www.allrecipes.com/recipe/238220/corned-beef-and-cabbage-to-die-for/ (may not work)