Ingredients:

  • 1 (3-4 pound) corned beef brisket, with spice packet
  • 2 cups water or beef broth
  • 1 (12 ounce) bottle or can of beer (optional)
  • 1 large yellow onion, roughly chopped
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 4 medium potatoes, peeled and quartered
  • 1 medium head of green cabbage, cored and cut into wedges
  • 2 bay leaves (optional)
  • 1 teaspoon dried thyme (optional)

Instructions:

  1. Rinse the corned beef brisket under cold water. Discard or reserve the spice packet.
  2. Place the chopped onion, carrots, and potatoes in the bottom of the slow cooker.
  3. Place the corned beef brisket on top of the vegetables, fat-side up.
  4. Pour the water or beef broth (and beer, if using) over the beef. Sprinkle with spice packet (or use bay leaves and thyme if discarding packet).
  5. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is fork-tender. Internal temp should reach 203F/95C.
  6. During the last 2 hours of cooking, add the cabbage wedges to the slow cooker.
  7. Remove the corned beef from the slow cooker and let it rest for 10-15 minutes before slicing against the grain. Serve with the cooked vegetables and cooking liquid.