Ingredients:

  • 3 lb corned beef brisket
  • 1 packet (2.5 oz) pickling spice
  • 2 cups water
  • 1 cup Guinness or dark stout beer
  • 1 lb baby potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 1.5 lb head of green cabbage, cut into 8 wedges

Instructions:

  1. Rinse the corned beef under cold water to remove excess surface salt and pat dry with a paper towel.
  2. Place the brisket in the bottom of the slow cooker, fat-side up.
  3. Sprinkle the pickling spice evenly over the meat and pour in the water and beer until the liquid reaches about halfway up the side of the roast.
  4. Cover and cook on Low for 6 hours.
  5. Gently tuck the halved baby potatoes and carrot chunks around the sides of the beef, ensuring they are partially submerged.
  6. Cover and cook on Low for an additional 2 hours.
  7. Place the cabbage wedges directly on top of the meat and vegetables to steam. Cover and cook on Low for 1 to 2 more hours, or until the cabbage is tender.
  8. Remove the meat to a carving board and let it rest for 10 minutes before slicing against the grain.