Ingredients:

  • 3-4 lbs corned beef brisket, packaged with spices
  • 4 cups beef broth or water
  • 1 medium onion, quartered
  • 3-4 cloves garlic, minced
  • 1 teaspoon black peppercorns
  • 2-3 bay leaves
  • 4 medium carrots, cut into large chunks
  • 4 medium potatoes, cut into quarters
  • 1 small head of cabbage, cut into wedges

Instructions:

  1. Remove the corned beef from its packaging and rinse under cold water. Pat dry and place in the slow cooker fat-side up.
  2. Scatter minced garlic, quartered onion, black peppercorns, and bay leaves around the beef.
  3. Pour beef broth or water over the meat until it is mostly submerged.
  4. Cover and set the slow cooker to low for 8 hours.
  5. In the last 3 hours of cooking, add carrots, potatoes, and cabbage to the slow cooker.
  6. The beef should be fork-tender and easily pull apart.
  7. Remove the beef and let it rest for a few minutes before slicing against the grain. Serve with the vegetables and cooking liquid.