Ingredients:

  • 3-4 lbs corned beef brisket (with spice packet)
  • 4 cups beef broth
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 4 medium carrots, peeled and cut into large pieces
  • 3 medium potatoes, quartered
  • 1 small head of cabbage, cut into wedges

Instructions:

  1. Rinse the corned beef under cold water to remove excess brine.
  2. Place onion and garlic in the bottom of the slow cooker.
  3. Add the corned beef, spice packet, and bay leaf.
  4. Pour beef broth over the corned beef, ensuring it’s mostly submerged.
  5. Cover and cook on low for 8 hours or high for 4 hours, checking periodically for doneness.
  6. In the last 2 hours of cooking (1 hour on high), add carrots, potatoes, and cabbage to the slow cooker.
  7. Once cooked, slice the corned beef against the grain. Serve with vegetables and broth.