Instructions
Prepare the Vegetables: Begin by preparing the vegetables. Quarter the onion, smash the garlic cloves, peel and cut the carrots and potatoes into chunks, and cut the cabbage into wedges. Set aside.
Prepare the Slow Cooker: Place the onion and garlic at the bottom of your slow cooker. This creates a flavorful base for the brisket to rest on.
Add the Brisket: Rinse the corned beef brisket under cold water to remove excess brine and place it in the slow cooker on top of the onions and garlic. Sprinkle the spice packet that came with the corned beef over the brisket.
Add the Liquid and Seasonings: Pour the beef broth and water over the brisket until it is almost fully submerged. Add the apple cider vinegar, brown sugar, black peppercorns, and bay leaves. This mixture will infuse the brisket with rich, savory flavors as it cooks.
Cook the Brisket: Cover the slow cooker with the lid and set it to cook on low for 8-10 hours, or until the brisket is tender and easily shredded with a fork. Cooking times may vary depending on your slow cooker, so check for doneness after 8 hours.
Add the Vegetables: About 2-3 hours before the brisket is done, add the carrots and potatoes to the slow cooker. Place the cabbage wedges on top. Cover and continue cooking until the vegetables are tender.
Continued on the next page
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