Corned Beef and Cabbage

• 2 stalks Celery, Halved
• 4 whole Carrots, Peeled And Halved
• 6 whole Red Potatoes, Quartered
• 1 whole Medium Onion, Cut Into 4 Wedges
• 4 pounds Corned Beef Brisket
• 12 ounces, fluid Stout Or Dark Ale (I Used Guinness)
• 1 Tablespoon Corned Beef Spices Or Pickling Spices (or Spices That Come With The Brisket)
• 1 head Cabbage (Medium Sized), Cored And Cut Into 6 Wedges

1. Spread all of the celery, carrot, potato, and onion pieces across the bottom of your large crockpot.
2. Remove the corned beef brisket from the packaging, and rinse with water.
3. Place the corned beef on top of the veggies.
4. Pour the beer over the top of the meat.
5. Next, rub the spices all over the top of the corned beef.
6. Add water until it comes to the top of the meat.
7. Put the lid on the crockpot, and cook on low for 8-9 hours.
8. After the corned beef has cooked for 8-9 hours, remove it and the vegetables from the crockpot and place in another dish.
9. Cover with foil, so it stays hot.
10. Add the cabbage wedges to the liquid, put the lid on and turn the crockpot to high.
11. Cook for 20-30 minutes, or until the cabbage is cooked but still crisp.
12. Slice the corned beef against the grain, and serve with horseradish sauce or mustard, with the veggies on the side.
13. Enjoy!
14. Adapted from Foodnetwork.com.

stalks celery, carrots, red potatoes, onion, brisket, i, brisket, cabbage

Taken from tastykitchen.com/recipes/main-courses/corned-beef-and-cabbage-3/ (may not work)