Ingredients:

  • 1 (3-4 pound) corned beef brisket, with spice packet
  • 1 large onion, quartered
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • ½ teaspoon black peppercorns
  • 1 pound baby carrots
  • 1 ½ pounds Yukon gold potatoes, peeled and quartered
  • 1 medium head green cabbage, cored and cut into wedges

Instructions:

  1. Place quartered onion and minced garlic in the bottom of the slow cooker.
  2. Rinse the corned beef brisket and place it on top of the onion and garlic, fat-side up. Sprinkle with the spices from the included packet.
  3. Pour in beef broth, water, and apple cider vinegar. Add the dried thyme and peppercorns.
  4. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, or until the corned beef is very tender and easily shreds with a fork.
  5. Add the baby carrots and quartered potatoes to the slow cooker. Cook for an additional 1-2 hours, or until the vegetables are tender.
  6. Place the cabbage wedges on top of the other vegetables during the last 30-60 minutes of cooking time. Ensure the cabbage is tender-crisp but not mushy.
  7. Remove the corned beef from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
  8. Serve the sliced corned beef with the cooked vegetables and some of the cooking liquid (optional).