Ingredients:

  • 1 (3-4 pound) corned beef brisket, with spice packet
  • 1 medium yellow onion, quartered
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 4 medium Yukon Gold potatoes, peeled and quartered
  • 1 medium head of green cabbage, cored and cut into wedges
  • 4 cups beef broth, low sodium
  • 1 cup water
  • 2 bay leaves (optional)
  • 1 tbsp apple cider vinegar (optional)

Instructions:

  1. Rinse the corned beef brisket under cold water. Discard or reserve the spice packet.
  2. Place the onion, carrots, and potatoes in the bottom of the slow cooker.
  3. Place the corned beef brisket on top of the vegetables, fat-side up.
  4. Pour the beef broth and water over the brisket. Add the bay leaves and apple cider vinegar (if using).
  5. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the brisket is fork-tender.
  6. During the last hour of cooking, add the cabbage wedges on top of the brisket and vegetables.
  7. Remove the brisket 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 cooking liquid.