Jamie's Slow Cooker Corned Beef and Cabbage

Place all of the raw vegetables in the bottom of the slow cooker. Next season the corned beef on both sides with salt, pepper, and sprinkle some clove powder on it, then place it on top of the vegetables. Pour the 4 cups of water over the vegetables and the corned beef. Sprinkle the remaining clove powder evenly around the corned beef brisket. Turn the slow cooker to high temperature setting for 6-8 hours or until the internal temperature reaches 190*F and cover with the lid. If you would like to add cabbage, then coarsely chop the 1/2 head of cabbage and add it to the slow cooker during the last 1-2 hours of cooking time for firm cabbage or in the middle for a softer texture. The cabbage can be added at the beginning with the beef but this can cause the cabbage to become mushy. Transfer the corned beef brisket to a platter and use a slotted spoon to remove the vegetables to the platter with the corned beef. Allow the corned beef to sit for a few minutes before slicing. Serve the cooking liquid over the top of the corned beef if desired.