Slow Cooker Corned Beef and Cabbage

Ingredients

• 1 3-4-pound (1.3-2kg) corned beef brisket (with spice packet)
• 1 medium onion, (sliced)
• 3 cloves garlic, (crushed)
• 2 sprigs fresh thyme
• 2-3 bay leaves, (crushed)
• 1 tablespoon (6g) peppercorns
• 2 tablespoons (6g) allspice berries
• 1 tablespoon (6g) mustard seeds
• 5-6 cups (1.1-1.5L) beef broth
• 2 pounds (900g) small red potatoes
• 1½ pounds (680g) carrots
• 1 large head green cabbage, (cut into 8 wedges)

Steps

1. 1

   Remove the corned beef from its package and rinse it several times under cool water to remove excess salt.

2. 2

   Place corned beef in the slow cooker, then sprinkle with the contents of the spice packets if included.

3. 3

   Add onion, garlic, thyme, bay leaves, peppercorns, allspice berries, and mustard seeds.

4. 4

   Pour beef broth into the slow cooker to cover the corned beef. Add water to completely submerge the meat if needed.

5. 5

   Cook for 6-7 hours on high or 8-9 hours on low.

6. 6

   Add the carrots and potatoes to the slow cooker during the last hour of cooking (if on high) or two hours (if on low). Close the lid and continue cooking.

7. 7

   Cut the cabbage into wedges and add them to the slow cooker during the last 30 minutes of cooking if on high or the last hour if on low. That will ensure the cabbage cooks but still retains some texture.

8. 8

   Once everything is cooked to the desired tenderness, carefully remove the corned beef to a platter and let it rest for a few minutes.

9. 9

   Then, slice it and serve alongside the potatoes, carrots, and cabbage.