Corned Beef with Cabbage, Leeks, Dutch Potatoes, and Carrots

I always make corned beef and cabbage on Saint Patrick's Day...I make it for my hubby, but I do not like it. ( Sorry about that, Irish ancestors.)  This year I was determined to prepare it in a way that I would like...and eat.  Well, I did it!  This recipe was very tasty.  I cooked it in my slow cooker, and that made it very easy.  I will definitely make it again next year!

Ingredients:
3 pound corned beef brisket
3 leeks washed, most of dark leaves cut off
6 small carrots, peeled
18 Baby Dutch potatoes, washed
1 head of cabbage, cut in quarters
2 stalks celery, with leaves
1/2 of seasoning packet that come with meat
1 bay leaf
3 whole cloves
Salt and black pepper to taste
1 carton beef stock
Water

Instructions:
Rinse corned beef well, put in slow cooker.  Put in 1/2 of seasoning in packet, bay leaf, whole cloves, salt and pepper.  Add 1 carton of beef broth, and enough water to cover meat and vegetables.  Cook on high about 1 1/2-2 hours, then add potatoes and cabbage, and cook until vegetables are done.  Serve with Boar's Head horseradish sauce..or spicy mustard, if you prefer.

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