Ingredients:

  • 5 to 4 lbs Corned Beef Brisket (Flat Cut), rinsed
  • 1 packet Spice Packet (usually included with brisket)
  • 4 cups (950 ml) Low Sodium Beef Broth
  • 1 cup (240 ml) Guinness Stout or Dark Beer (optional)
  • 2 Dried Bay Leaves (extra)
  • 1 large Onion, quartered
  • 1 lb (450 g) Carrots, peeled and cut into 2-inch chunks
  • 5 lbs (680 g) Yukon Gold or Red Potatoes, halved or quartered
  • 1 small head Cabbage, cut into 6-8 thick wedges
  • 1 tsp Freshly Ground Black Pepper

Instructions:

  1. Prepare the Brisket: Remove the corned beef from the packaging and rinse thoroughly under cold water to remove excess salt. Pat the brisket dry slightly.
  2. Load the Crock Pot: Place the quartered onion at the bottom of a 6-quart slow cooker. Lay the rinsed brisket (fat side up) directly on top of the onions.
  3. Add Liquid and Spices: Pour the beef broth and dark beer (if using) around the brisket, ensuring the liquid reaches at least halfway up the sides of the meat. Sprinkle the contents of the spice packet and the two extra bay leaves over the meat and into the liquid.
  4. Initial Cook: Cover the slow cooker and cook on LOW for 4 hours.
  5. Add Hard Vegetables: After the initial four hours, carefully add the carrots and potatoes into the slow cooker, tucking them around the sides of the brisket so they are submerged. Re-cover and continue cooking on LOW for another 3 hours.
  6. Add Cabbage: Place the cabbage wedges on top of the brisket and potatoes. Cook on LOW for a final 60 to 90 minutes, or until the cabbage is tender and the brisket yields easily when pierced with a fork.
  7. Rest the Brisket: Carefully transfer the corned beef brisket to a cutting board. Cover loosely with foil and allow it to rest for 15 minutes before slicing. Do not skip this step.
  8. Slice and Serve: Slice the corned beef against the grain into thick slices. Serve immediately with the cooked vegetables, drizzled with a little of the cooking liquid.