Ingredients:

  • 1 (3-4 pound) corned beef brisket, with pickling spice packet
  • 1 large yellow onion, quartered
  • 4 carrots, peeled and cut into 2-inch pieces
  • 4 celery stalks, cut into 2-inch pieces
  • 4 medium red potatoes, quartered
  • 1 head green cabbage, cored and cut into wedges
  • 1 bottle (11.2 fl oz / 330ml) Guinness stout (optional)
  • 4 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper

Instructions:

  1. Place the onion, carrots, and celery in the bottom of the slow cooker.
  2. Rinse the corned beef and place it on top of the vegetables, fat-side up. Sprinkle with the included pickling spice packet.
  3. Pour in the Guinness (if using) and beef broth until the corned beef is mostly submerged. Add the bay leaves, thyme, and pepper.
  4. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the corned beef is fork-tender.
  5. Add the quartered potatoes to the crock pot. Cook for 1 hour more.
  6. Add the cabbage wedges on top of the potatoes and corned beef. Cook for another 30-60 minutes, or until the cabbage is tender-crisp.
  7. Remove the corned beef from the crock pot and let it rest for 10-15 minutes before slicing against the grain.
  8. Serve the corned beef with the cooked vegetables and some of the cooking liquid.