Corned Beef with Roasted Vegetables

Line the bottom of a slow cooker with large cabbage leaves.

Add the quartered onion on top of the cabbage.

Place the corned beef brisket on top of the onions, fat-side up.

Sprinkle the included seasoning packet over the brisket and press it into the meat. Season with a little salt.

Pour the beef stock and water into the slow cooker around the brisket.

Cover and cook on low for 7 hours.

Towards the end of the cooking time, prepare the vegetables. In a large bowl, combine the halved baby potatoes and chopped cabbage.

Drizzle with olive oil, season with salt and pepper, and toss to combine.

Spread the potato and cabbage mixture in a single layer on a large baking sheet.

On a separate baking sheet, place the rainbow carrots. Drizzle with olive oil and season with salt and pepper.

Roast the vegetables at 400°F (200°C) for 45-60 minutes, or until tender and slightly charred.

Once the corned beef is fork-tender, remove it from the slow cooker and let it rest for a few minutes.

Slice the corned beef against the grain.

Arrange the sliced corned beef on a platter with the roasted potatoes, cabbage, and carrots. Garnish with fresh parsley and serve.