A delightful and easy-to-make corned beef recipe with tender vegetables, perfect for any occasion.
Prepare the vegetables by cutting the cabbage into wedges, peeling and slicing the carrots, and quartering the potatoes.
Cut the vegetables into similar sizes to ensure even cooking.
Place the prepared vegetables in the bottom of the slow cooker.
Layer the vegetables to create a bed for the meat.
Cut the corned beef brisket in half and place it on top of the vegetables.
Cutting the brisket helps it cook more evenly.
Sprinkle the caraway seeds and the contents of the spice packet over the meat and vegetables.
Distribute the spices evenly for consistent flavor.
Pour the water into the slow cooker, ensuring it covers the vegetables and partially submerges the meat.
Use warm water to speed up the cooking process.
Cover the slow cooker and cook on low for 9-10 hours, or until the meat is tender and the vegetables are cooked through.
Avoid lifting the lid during cooking to maintain the temperature.
Serve the corned beef sliced with the vegetables on the side, and enjoy your meal.
Garnish with fresh parsley for a touch of color and flavor.
