Slow Cooker St. Patrick’s Day corned beef

I can’t think of any reason not to use a slow cooker for this dish. You don’t even have to sear the meat first- Just place everything in the pot when you wake up in the morning, then let it simmer all day long. After the meat is cooked I remove the potatoes and let them cool. Once cooled, peel off the skin then put them through a potato ricer and, while mashing, add in about 1 cup warm heavy cream, salt and pepper. Often I serve this with sautéed Napa Cabbage.

6 Pounds Corned beef Brisket (Cut into two large chunks if necessary to fit into pot)
1 bottle (11.2oz) Guinness Beer
2 Bay leaves
1 Teaspoon Coriander seeds
1 Teaspoon Mixed peppercorns
Water to cover (about1 ½ Quarts)
Optional-
3 scrubbed but unpeeled Idaho potatoes, poked with a fork
1- 1½ cups warm heavy cream

Place the corned beef, beer, and bay leaves into the slow cooker. Into a tea strainer or cheesecloth place coriander seeds and peppercorns. Add the tea strainer to the pot. Cover with water and place on high heat. Simmer for about 7 hours. Add in the potatoes and simmer for 1 hour more. Remove meat and slice to serve. (See Napa Cabbage rec)