Slow Cooker Corned Beef with Cabbage features tender cured brisket cooked gently with potatoes, carrots, onion, and cabbage in a savory spiced broth.
Ingredients
3 to 4 pounds corned beef brisket with spice packet
1 large yellow onion sliced thick
3 cloves garlic smashed
4 cups low-sodium beef broth or water
1 1/2 pounds Yukon Gold potatoes halved
4 large carrots cut into chunks
1 small head green cabbage cut into wedges
1 tablespoon apple cider vinegar optional
1 teaspoon whole black peppercorns if no spice packet
Instructions
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Rinse the corned beef under cool water and pat dry.
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Place sliced onion in the bottom of the slow cooker and set the brisket on top fat side up.
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Sprinkle the spice packet over the meat and add garlic around it.
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Pour broth into the cooker until it reaches halfway up the sides of the brisket.
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Cover and cook on low for 6 to 8 hours.
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Add potatoes and carrots during the last 2 hours of cooking.
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Add cabbage wedges during the final 60 to 90 minutes.
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Check that the beef is fork-tender, then transfer to a cutting board and rest for 15 minutes.
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Slice across the grain and serve with vegetables and a spoonful of broth.