Slow cook your St. Patrick's Day corned beef dinner, and celebrate the easy way.

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5 large organic carrots, peeled and chopped
8 organic baby red potatoes, quartered
1 organic onion, peeled and cut into bite-sized pieces
2 organic celery stocks, chopped
1 organic garlic clove, minced
4 cups organic vegetable stock
1 (4 pound) corned beef brisket with spice packet
6 oz dark beer (Negra Modelo)
1 head organic napa or green cabbage, coarsely chopped

1. Place the carrots, potatoes, celery, onion, and garlic into the bottom of a slow cooker, pour in the vegetable stock, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on high for 1 hour.
2. After the first hour, turn to low and cook for about 7 hours.
3. Remove brisket and wrap in foil to keep warm. Stir in the cabbage and cook for 1 more hour.
4. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.
Not only is it fit, but it's scrumptious too! Enjoy!