Ingredients:

  • 1 (3-4 pound) corned beef brisket (1.36 - 1.81 kg), with spice packet
  • 1 large yellow onion, quartered (approx. 200g)
  • 4 large carrots, peeled and cut into 2-inch pieces (approx. 300g)
  • 4 medium potatoes, peeled and quartered (russet or Yukon gold preferred) (approx. 600g)
  • 1 medium head green cabbage, cored and cut into wedges (approx. 800g)
  • 2 cups (475ml) beef broth (low sodium preferred)
  • 1 cup (235ml) water
  • 1 tablespoon Worcestershire sauce (15ml)
  • 1 teaspoon dried thyme (5ml) (optional)
  • Freshly ground black pepper to taste

Instructions:

  1. Rinse the corned beef brisket under cold water. Pat dry with paper towels. Discard or save the spice packet for later use (optional).
  2. Place the quartered onion, carrots, and potatoes in the bottom of the slow cooker.
  3. Lay the corned beef brisket on top of the vegetables, fat-side up.
  4. Pour the beef broth and water over the brisket. Stir in Worcestershire sauce and thyme (if using). Sprinkle with black pepper. If using the spice packet, sprinkle it over the brisket.
  5. Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until the corned beef is fork-tender.
  6. During the last hour of cooking, add the cabbage wedges to the slow cooker.
  7. Once cooked, remove the corned beef from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
  8. Serve the sliced corned beef with the cooked vegetables and cooking liquid.