This recipe is a perennial favourite for St. Patrick's day. Use a large slow cooker (20 to 24 cup or 5 to 6 L) for this recipe. If you have a smaller one, cut the corned beef brisket to fit. The cabbage is cooked separately after meat is finished so it won't impart its strong flavour to the other vegetables. Serve with your favourite mustard.
Combine potatoes, carrots and onions in slow cooker. Add corned beef, beer, cloves, brown sugar and peppercorns. Pour in enough water to cover meat and vegetables.
Cook, covered, on low for 10 to 12 hours or on high for 6 to 8 hours or until vegetables are tender. Remove meat and place on baking sheet. Transfer vegetables to platter and keep warm. Pour cooking liquid into large saucepan over medium-high heat. If too salty, discard some of the liquid and replace with fresh water, adjusting saltiness to taste. Add cabbage and bring to boil; reduce heat and simmer for 15 minutes or until cabbage is tender.
Spoon Marmalade Glaze over corned beef; broil 6 inches (15 cm) from heat for 2 to 3 minutes. Thinly slice beef across the grain and place on platter with vegetables.
Serving Size 8
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.