Slow Cooker Corned Beef

Ingredients

For the Corned Beef:

• 1 (3-4 pound) corned beef brisket with seasoning packet

• 1 large onion, quartered

• 6 carrots, peeled and cut into large chunks

• 4-6 small red potatoes, halved if larger than 2 inches

• 4 celery stalks, cut into large chunks

• 3 cloves garlic

• 4 cups beef broth

• 1 medium head cabbage, cut into 1-inch wedges

• 2 tablespoons pickling spice (optional, if no seasoning packet included)

Instructions

1. Rinse the beef: Remove corned beef from packaging and rinse well under cold running water to remove excess brine; pat dry with paper towels

2. Layer vegetables: Place onion, carrots, celery, potatoes, and garlic in the bottom of a 6-quart slow cooker

3. Add the beef: Place corned beef brisket on top of vegetables with fat side up

4. Season: Sprinkle the seasoning packet that comes with the corned beef over the meat

5. Add liquid: Pour beef broth over the beef and vegetables until it just barely reaches the top of the corned beef

6. Cook: Cover and cook on low for 8-9 hours or on high for 4-5 hours until meat is fork tender

7. Add cabbage: About 1-2 hours before serving, add cabbage wedges around the brisket in the cooking liquid

8. Continue cooking: Cover and cook for another 1-2 hours until cabbage reaches desired tenderness

9. Rest and slice: Remove corned beef from slow cooker and let rest for 5-10 minutes on a cutting board

10. Serve: Slice beef against the grain and arrange on a platter with vegetables; drizzle with some cooking liquid to keep moist

Yield: 6-8 servings