Ingredients:

  • 3.5 lb corned beef brisket (point cut)
  • 4 cups beef broth
  • 3 large carrots, peeled and chopped
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 packet corned beef seasoning
  • 1 small head green cabbage, cut into wedges
  • 2 tbsp unsalted butter
  • 1/2 cup balsamic vinegar
  • 2 tbsp brown sugar
  • black pepper to taste

Instructions:

  1. Layer the chopped carrots, quartered onions, and smashed garlic at the bottom of the slow cooker to create a natural roasting rack.
  2. Place the corned beef brisket on top of the vegetables and sprinkle the seasoning packet evenly over the meat.
  3. Pour in the beef broth until the meat is mostly submerged. Set the slow cooker to LOW and cook for 8 hours, or until the beef yields easily to a fork.
  4. Remove the meat from the slow cooker and let it rest for at least 20 minutes.
  5. While the meat rests, melt butter in a large cast-iron skillet over medium-high heat. Sear the cabbage wedges until they develop a deep golden-brown char.
  6. In a small saucepan, simmer the balsamic vinegar and brown sugar over medium heat until it thickens into a syrupy glaze.
  7. Slice the rested beef and serve alongside the charred cabbage, drizzling the balsamic reduction over both.