Ingredients:

  • 3-4 lbs Corned Beef Brisket (flat cut)
  • 3 cups Water or Beef Broth
  • 1 large Onion, quartered
  • 4 large Carrots, roughly chopped
  • 5 lbs Potatoes (Yukon Gold or Russet), peeled and halved
  • 1 tablespoon Whole Peppercorns
  • 1 tablespoon Mustard Seeds
  • 3 large Bay Leaves
  • 1 teaspoon Whole Allspice Berries
  • 1 medium head Green Cabbage, cut into 8 wedges

Instructions:

  1. Remove the corned beef brisket from its packaging. Drain and discard the brine, then rinse the brisket well under cold running water.
  2. If not using the included spice packet, combine all whole spices (peppercorns, mustard seeds, bay leaves, allspice) in a small bowl. Optionally, toast lightly in a dry skillet for 1 minute.
  3. Place the quartered onion and roughly chopped carrots in the bottom of the slow cooker basin. Place the rinsed corned beef on top of the vegetables. Sprinkle the seasoning (packet or homemade blend) evenly over the meat.
  4. Pour the water or broth around the meat until it reaches about halfway up the side of the brisket.
  5. Cover the slow cooker and cook on LOW for 8–10 hours or on HIGH for 4–5 hours until the meat is fork-tender.
  6. About 2 hours before the total cook time is up, carefully nestle the peeled and halved potatoes around the meat.
  7. During the last 45–60 minutes of cooking, carefully place the cabbage wedges on top of the brisket and nestled among the vegetables. Cover and continue cooking until the cabbage is tender-crisp.
  8. Carefully remove the corned beef from the slow cooker and place it on a cutting board. Tent loosely with foil and allow it to rest for 10–15 minutes.
  9. Slice the corned beef against the grain into thin strips. Arrange the meat, vegetables, and cabbage on a platter and spoon some of the flavourful cooking liquid over the dish before serving.