Stout-Braised Corned Beef and Cabbage

1.Heat the vegetable oil in a large skillet over medium-high heat. Sear the corned beef brisket on all sides until browned, about 3-4 minutes per side.

2.Transfer the seared brisket to a slow cooker. Add the sliced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 5 minutes. Transfer the onion and garlic to the slow cooker.

3.Pour the stout beer and beef broth over the brisket in the slow cooker. Stir in the brown sugar, black pepper, mustard seeds, and the contents of the spice packet that came with the corned beef. Add the bay leaf.

4.Cover the slow cooker and cook on low heat for 6 hours.

5.After 6 hours, add the carrots and potatoes to the slow cooker, arranging them around the brisket. Place the cabbage wedges on top of the brisket and vegetables.

6.Cover and continue to cook on low for an additional 2 hours, or until the vegetables are tender and the brisket is easily shredded with a fork.

7.Remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain.

8.Season the vegetables with salt to taste. Serve the sliced corned beef with the cooked vegetables, garnishing with chopped fresh parsley.