Ingredients:

  • 3 to 4 lbs Corned Beef Brisket (Point or Flat, with spice packet)
  • 1 large Yellow Onion, peeled and thickly sliced
  • 1 cup low sodium Beef Broth
  • 1/4 cup Apple Cider Vinegar
  • 1/2 cup Brown Sugar, packed
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Whole Black Peppercorns (optional)
  • 5 lbs Small New Potatoes or Yukon Gold, quartered
  • 4 large Carrots, peeled and cut into 2-inch chunks
  • 1 medium head Green Cabbage, cut into 8 wedges

Instructions:

  1. Trim any excess hard fat from the corned beef brisket, leaving a thin layer. Place the sliced onion on the bottom of the slow cooker to create a trivet, then place the brisket fat-side up on top of the onions.
  2. In a small bowl, whisk together the beef broth, apple cider vinegar, and the contents of the brisket spice packet. Pour this liquid mixture around the brisket in the slow cooker.
  3. In the same small bowl, combine the brown sugar, Dijon mustard, and Worcestershire sauce until smooth to create the glaze. Spoon or brush this glaze evenly over the top surface of the brisket.
  4. Cover the slow cooker and cook on LOW for 8 hours, or until the meat is easily pierced with a fork. If desired, add the potatoes and carrots after 4 hours on LOW.
  5. Approximately 60 to 90 minutes before serving, carefully nestle the cabbage wedges around the brisket and existing vegetables. Replace the lid and cook until the cabbage is tender-crisp.
  6. Carefully remove the brisket from the slow cooker and place it on a cutting board. Tent loosely with foil and allow it to rest for 15 minutes before slicing.
  7. While the meat rests, remove the cooked vegetables and cabbage. Thinly slice the corned beef against the grain. Arrange the sliced beef, potatoes, carrots, and cabbage on a platter, drizzling with some of the cooking liquid before serving.