Ingredients:

  • 3-4 lbs corned beef brisket (with spice packet)
  • 1 medium yellow onion, quartered
  • 4-5 medium carrots, peeled and cut into chunks
  • 4-6 medium waxy potatoes, quartered
  • 1 small head of green cabbage, cut into wedges
  • 4 cups beef broth (or water)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon black peppercorns
  • Optional: 2-3 cloves of garlic, smashed

Instructions:

  1. Peel and chop the onion, carrots, and potatoes. Cut the cabbage into wedges.
  2. Place the quartered onions at the bottom of the slow cooker. Layer the carrots and potatoes over the onions. Place the corned beef on top of the vegetables, fat side up.
  3. Pour in the beef broth and apple cider vinegar. Sprinkle the spice packet from the corned beef over the meat.
  4. Cover and cook on low for 8 hours.
  5. After 7 hours, add the cabbage wedges to the slow cooker. Cover and continue cooking for another hour.
  6. Once done, remove the corned beef and let it rest for about 10 minutes before slicing. Serve with the cabbage and vegetables.