Ingredients:

  • 3-4 lbs corned beef brisket, with spice packet
  • 1 medium onion, quartered
  • 4 large carrots, sliced into chunks
  • 4-5 medium potatoes, quartered, Yukon Gold or red preferred
  • 1 small head of green cabbage, cut into wedges
  • 4 cups beef broth (or water)
  • 3 tablespoons apple cider vinegar
  • Freshly ground black pepper to taste
  • Optional: 2-3 bay leaves

Instructions:

  1. Rinse the corned beef under cold water to remove excess salt. Cut the onion, carrots, potatoes, and cabbage as indicated.
  2. Place the quartered onion at the bottom of the slow cooker. Add carrots and potatoes in a layer on top of the onions.
  3. Place the corned beef brisket on top of the vegetables, fat side up.
  4. Pour broth and vinegar over the beef. Sprinkle the spice packet over everything. Add bay leaves if using.
  5. Cover and cook on low for 8 hours or high for 4 hours.
  6. In the last hour of cooking, add the cabbage wedges on top.
  7. Remove the corned beef and let it rest for a few minutes before slicing. Serve with the vegetables.