A hearty and flavorful corned beef dish cooked to perfection in a slow cooker, paired with tender vegetables.
Prepare the corned beef brisket by trimming any visible fat and cutting it to fit into your slow cooker.
Trimming excess fat ensures the dish isn't overly greasy.
Place the onion, celery, potatoes, and carrots at the bottom of the slow cooker.
Layering the vegetables at the bottom helps them cook evenly.
In a mixing bowl, whisk together the Worcestershire sauce, dry mustard, and minced garlic with 2 cups of water.
Mixing the spices with water ensures even distribution of flavors.
Pour the mixture over the brisket and vegetables in the slow cooker. Add the bay leaf.
Ensure the liquid covers the brisket for thorough cooking.
Set the slow cooker to low and cook for 8 hours.
Cooking on low heat allows the flavors to meld together beautifully.
Add the cabbage wedges and caraway seeds to the slow cooker for the last hour of cooking.
Adding cabbage later prevents it from becoming too soft.
Remove the brisket and vegetables from the slow cooker. Slice the brisket and serve with the vegetables.
Slice the brisket against the grain for tender pieces.
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