Crockpot Corned Beef and Cabbage

K-Lo

8 allspice berries

1 t peppercorns

1 medium onion, cut into wedges

2 T’s pickling spices

4 medium potatoes, peeled and quartered

1 lb carrots

2 celery stalks (optional)

Parsnips

1 cup chicken stock

2 cups apple juice or apple cider

3 garlic cloves, minced

1 bay leaf

2 sprigs of thyme

2 T’s cider vinegar

3.5 lbs corned beef brisket

1 small head cabbage, cut into wedges

Chopped fresh parsley

Place the corned beef into 5 quart slow cooker. Combine liquids, spices, garlic, bay leaf, vinegar, pepper; pour over the meat. (Or the meat can be soak in the liquid and spices over night.) Cover and cook on low for 8 to 9 hours or until the meat is tender.

Remove meat and add vegetables (except cabbage) to pot with the liquid from the crock pot. Cook until tender. Add cabbage at the end and cook till tender.

Remove bay leaf before serving.

Sprinkle with parsley.

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