Ingredients:

  • 1 (3-4 pound) Corned Beef Brisket, with spice packet
  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion, quartered
  • 2 cloves Garlic, minced
  • 4 cups Low-Sodium Beef Broth
  • 1 cup Water
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 1 Bay Leaf
  • 1 pound Carrots, peeled and cut into 1-inch chunks
  • 1 pound Small Red Potatoes, quartered
  • 1 medium Head of Green Cabbage, cored and cut into wedges
  • Salt and Black Pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the corned beef on all sides until browned. This adds depth of flavor.
  2. Place quartered onion and minced garlic in the bottom of the slow cooker.
  3. Place the seared (or un-seared) corned beef brisket on top of the onions and garlic. Sprinkle with the spice packet that came with the corned beef.
  4. Pour beef broth and water over the corned beef. Add thyme, rosemary, and bay leaf. Ensure the corned beef is mostly submerged in liquid.
  5. Cover and cook on low for 8-10 hours OR on high for 4-5 hours, or until the corned beef is fork-tender. Check tenderness with a fork; it should pull apart easily.
  6. During the last 2-3 hours of cooking (for low setting) or 1-1.5 hours of cooking (for high setting), add carrots and potatoes.
  7. During the last hour of cooking (for low setting) or 30 minutes of cooking (for high setting), add cabbage wedges. Adding the cabbage later prevents it from becoming too mushy.
  8. Remove the corned beef from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
  9. Serve the sliced corned beef with the cooked vegetables and some of the cooking liquid. Season with salt and pepper to taste.