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.
