Ingredients:
- 1 corned beef brisket (about 3-4 pounds), with spice packet
- 1 onion, sliced
- 3 cloves garlic, minced
- 4 cups beef broth (or enough to cover the brisket)
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 1 head of cabbage, cut into wedges
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
Instructions:
- Prepare the Corned Beef:
- Rinse the corned beef brisket under cold water and pat it dry with paper towels.
- Place the brisket in the slow cooker insert.
- Add Aromatics and Liquid:
- Scatter the sliced onion and minced garlic over the brisket.
- Sprinkle the contents of the spice packet that came with the corned beef over the meat.
- Add the whole black peppercorns and bay leaves to the slow cooker.
- Pour enough beef broth into the slow cooker to cover the brisket completely.
- Cook on Low:
- Cover the slow cooker with the lid and cook the corned beef on low heat for 7-8 hours, or until the meat is tender and easily pierced with a fork.
- Add Vegetables:
- About 2 hours before the corned beef is done cooking, add the cabbage wedges, carrot chunks, and potato chunks to the slow cooker, arranging them around the brisket.
- Cover the slow cooker and continue cooking until the vegetables are tender.
- Serve:
- Once the corned beef and vegetables are cooked to your liking, transfer them to a serving platter.
- Slice the corned beef against the grain and serve it with the cooked vegetables.
- You can ladle some of the cooking liquid over the meat and vegetables for extra flavor, if desired.
- Enjoy:
- Serve the slow cooker corned beef and vegetables hot, with mustard or horseradish sauce on the side if desired.
- Enjoy this comforting and flavorful dish for a hearty meal, especially on St. Patrick’s Day or any time of the year!