Directions
1. Place the corned beef brisket at the bottom of your slow cooker.
2. Sprinkle the spice packet over the beef, adding the bay leaves and black pepper.
3. Scatter the onions and carrots around and on top of the brisket.
4. In a separate bowl, mix the water, apple cider vinegar, and brown sugar until well combined. Pour this mixture over the brisket.
5. Cover and cook on low for about 8 hours or until the corned beef is tender.
6. Approximately 2 hours before serving, add the potatoes and nestle the cabbage wedges on top. Continue to cook until the cabbage is tender and the potatoes are easily pierced with a fork.
7. Once everything is cooked through, carefully remove the corned beef from the slow cooker and let it rest for a few minutes before slicing against the grain.
8. Serve the corned beef slices with a helping of the cabbage, potatoes, and carrots alongside a drizzle of the cooking liquid.
Variations & Tips
– If there are picky eaters who aren’t fond of cabbage, you can leave it out of their servings and ensure there’s extra potatoes and carrots.
– For a little more zing, consider adding a splash of your favorite beer into the slow cooker along with the water for a deeper, richer flavor.
– Leftovers (if you have any!) make for a wonderful sandwich filling the next day. Thinly slice the corned beef, add a smear of mustard on rye bread, and include some of the cooked cabbage and carrots for a satisfying lunch.
– If you’re running short on time, you can set the slow cooker to high and reduce the cooking time by approximately half, though the meat might not be quite as tender. Adjust according to your schedule!
And there you have it, dears: a time-honored dish that’s a hug in a bowl, perfect for warming up those brisk evenings when all you want is some good old-fashioned comfort.
