Corned Beef, Cabbage, and Potatoes

My first ever experience making St. Patrick's Day dinner was a complete success.  The corned beef was juicy and flavorful, and the vegetables were cooked to perfection.  There are only 7 ingredients, and it all went straight into the crock pot, which made for very easy prep.  The hardest part was chopping the veggies!  The original recipe I used is here.

You will need: 

4 large carrots, peeled and cut into matchstick pieces 

10 baby red potatoes, quartered  

1 onion, peeled and cut into bite-sized pieces

4 cups water 

1 (4 pound) corned beef brisket with spice packet 
6 ounces beer (I didn't have any at the time so I omitted the beer and it still came out fine)
1/2 head cabbage, coarsely chopped 

Look at that beautiful hunk of meat!  And what a wonderful job of chopping veggies someone did...

Directions: 
-Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water.
-Place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High. 
-Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour. That means total cook time is 9 hours, so be prepared!

Nothing says Irish like corned beef, cabbage, and potatoes

Perfectly cooked corned beef

Delicious veggies

Ta-da!!!