Corned Beef and Cabbage

Ingredients

3 lbs corned beef brisket
1 head cabbage, quartered
4 large carrots, chopped
4 potatoes, quartered
1 onion, sliced
3 cloves garlic, minced
1 tbsp black peppercorns
2 bay leaves
6 cups water

Instructions

Method: Slow cooking

Set the EGG for indirect cooking at 275°F/135°C.
Place corned beef in a large pot with water, garlic, onions, bay leaves, and peppercorns.
Cover and cook for 3 hours.
Add carrots, potatoes, and cabbage, cook for another hour until tender.
Slice beef against the grain and serve with vegetables.

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