Scale

3–4 lb corned beef brisket with seasoning packet

1 lb baby potatoes, halved

4 large carrots, sliced

1 small onion, quartered

3 cloves garlic, smashed

3 cups beef broth or water

1 small head green cabbage, cut into wedges

Optional add-ins:

1 tbsp apple cider vinegar

1 tsp black pepper

1. Place potatoes, carrots, onion, and garlic in the bottom of the slow cooker.

2. Place corned beef brisket on top, fat side up.

3. Sprinkle seasoning packet over the brisket.

4. Pour beef broth around the meat.

5. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until beef is tender.

6. Add cabbage wedges during the last 1½–2 hours of cooking.

7. Cover and continue cooking until cabbage is tender.

8. Remove corned beef and let rest for 10 minutes.

9. Slice against the grain and serve with vegetables and cooking liquid.

• Always slice corned beef against the grain.

• Add cabbage later to avoid overcooking.

• Leftovers make amazing sandwiches or hash.

Keywords: slow cooker corned beef and cabbage, crockpot corned beef, easy comfort food dinner