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SERVES:
6

INGREDIENTS:

one 3 - 3 1/2 pound corned beef brisket
(it should come with a spice flavor packet included)

4 cups unsalted beef broth (see hints below)
water as needed (approx. 1 - 1 1/2 cups)
2-3 bay leaves
6-8 black peppercorns

1 pound carrots, peeled and rough chopped
1 pound baby potatoes, halved (or something like Yukon Gold potatoes, cut into 2-inch chunks)

1 small head Savoy cabbage, cut into 12 wedges through the core (see hints below)

PROCEDURE:

Add the 3 - 3 1/2 pound corned beef brisket to a 6 quart slow cooker and then add the 4 cups of unsalted beef broth and add enough cold water to just cover the brisket.

Add the contents of the included spice packet, add 2 - 3 bay leaves and a sprinkling of black peppercorns, put the lid on top and turn the cooker to high.

You'll want to cook it for 4 -5 hours on high or you could cook it 8 - 9 hours on low.
(If you do cook on low, just add the potatoes and carrots at the 5 or 6 hour mark instead of the 3 - 3 1/2 hour mark that I did in this video)

After 3 - 3 1/2 hours add 1 pound of peeled and rough chopped carrots and 1 pound of halved, small unpeeled baby potatoes. Put the lid back on top and continue to cook it along for another 1 - 1 1/2 hours until the corned beef is fork tender and the vegetables are cooked through.

As far as the cabbage goes, once the beef and vegetables are done, cut the cabbage into 12 wedges through the core and layer those into a deep pot and ladle about 2 cups of the beef broth over the cabbage, put a lid on top and steam it along on high heat until the cabbage is nice and soft. (or see hints below)

Slice the corned beef thinly across the grain for serving.

HINTS:

Since the corned beef is salty to begin with, you want to make sure the beef broth is definitely unsalted, or you could use unsalted chicken broth, or just plain water, or add a bottle of Guinness to the cooker and finish with adding enough water to cover.

You can use regular green cabbage instead but it will take a bit longer to cook. Feel free to cut cabbage into smaller pieces and add right to the slow cooker with the carrots and potatoes instead of steaming them separately. The cabbage just seems "fresher" cooked separately.