Slow Cooker Corned Beef and Cabbage

In a 6-quart or larger slow cooker, add carrots, baby potatoes, onion and garlic. Place brisket on top, add seasoning packet plus the extra pickling spices (if using) and pour in beer. Cover and cook on low for 8 hours.

Once cooked, use tongs to remove the brisket to a small, rimmed metal baking sheet. Cover tightly with foil and keep warm on the lowest setting.

Submerge cabbage into the cooking liquids (if necessary, remove some of the carrots and potatoes—keep warm in a dish covered tightly with foil) and cook for 1 hour or until cabbage is fork tender. (The smaller the cabbage, the faster it will cook.)

Slice corned beef and serve with mustard (if desired), carrots, potatoes and cabbage. Top vegetables with butter, salt and pepper and sprinkle with minced parsley.

Serve with soft dinner rolls or sliced bread.