Ingredients:

  • 1 (3-4 pound) corned beef brisket, with pickling spice packet
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 cup dark beer, such as Guinness (optional)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon black peppercorns
  • 1 pound baby carrots
  • 1 pound small red potatoes, quartered
  • 1 medium head of green cabbage, cut into wedges

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear corned beef on all sides until browned (about 2-3 minutes per side).
  2. In the same skillet, sauté chopped onion until softened. Add minced garlic and cook until fragrant.
  3. Place the seared corned beef in the bottom of the slow cooker. Top with the sautéed onions and garlic.
  4. Pour beef broth and dark beer (if using) over the corned beef. Add the bay leaf, thyme, peppercorns, and pickling spice packet (from the corned beef packaging).
  5. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the corned beef is fork-tender. This is how you make crockpot corned beef.
  6. Add carrots and potatoes to the crockpot. Cook for an additional 1-2 hours, or until the vegetables are tender.
  7. Add cabbage wedges to the crockpot. Cook for the final 30-60 minutes, or until the cabbage is tender-crisp.
  8. Remove the corned beef from the crockpot and let it rest for 10-15 minutes before slicing against the grain.
  9. Serve sliced corned beef with the cooked vegetables and broth from the crockpot.