Ingredients:

  • 3-4 pound (1.3-1.8 kg) corned beef brisket, with spice packet
  • 1 large yellow onion, quartered
  • 4 medium carrots, peeled and cut into 2-inch (5 cm) chunks
  • 4 medium potatoes (Yukon Gold or red), peeled and quartered
  • 1 head green cabbage, cored and cut into 6-8 wedges
  • 4 cups (950ml) beef broth (low sodium)
  • 2 cups (470ml) water
  • 1 tablespoon (15 ml) apple cider vinegar (optional)
  • 1 teaspoon (5ml) black peppercorns
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Rinse the corned beef under cold water. Place in the Dutch oven or slow cooker.
  2. Add the onion, carrots, apple cider vinegar (if using), peppercorns and the spice packet that came with the corned beef to the pot. Pour in the beef broth and water, ensuring the beef is mostly submerged. Add more water if necessary.
  3. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 3-4 hours, or until the corned beef is fork-tender and reaches an internal temperature of 190-200°F (88-93°C).
  4. Cover and cook on low for 6-8 hours, or until the corned beef is fork-tender and reaches an internal temperature of 190-200°F (88-93°C).
  5. About 45 minutes before the beef is done, add the potatoes to the pot. 30 minutes before the beef is done, add the cabbage wedges on top. Do not stir.
  6. Once the corned beef is cooked, remove it from the pot and let it rest for at least 15 minutes before slicing against the grain. This helps it retain its juices.
  7. Slice the corned beef and serve with the cooked vegetables. Garnish with fresh parsley, if desired.