This recipe offers a delightful twist on the classic corned beef and vegetables, slow-cooked to perfection with a rich beer-based broth.
Prepare the vegetables by peeling and cutting the potatoes, onions, and carrots into large chunks.
Cut the vegetables into similar-sized pieces to ensure even cooking.
Place the prepared vegetables and bay leaves into the slow cooker.
Arrange the vegetables in an even layer for better heat distribution.
Trim any excess fat from the corned beef brisket and place it on top of the vegetables.
Trimming the fat helps reduce the greasiness of the dish.
In a mixing bowl, combine the beer and molasses, then pour the mixture over the meat and vegetables.
Mix the beer and molasses thoroughly to ensure an even flavor.
Cover the slow cooker and cook on low heat for 9-11 hours.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Add the cabbage wedges on top of the meat during the last hour of cooking.
Adding the cabbage later prevents it from overcooking.
Remove the corned beef and let it rest for 5-10 minutes before slicing thinly against the grain.
Resting the meat makes it easier to slice and helps retain its juices.
Serve the sliced corned beef with the cooked vegetables and a ladle of the flavorful broth.
Garnish with fresh parsley for a pop of color and added flavor.
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