Ingredients:

  • 1 (4 lb) Corned Beef Brisket, pre-brined
  • 1 Seasoning Packet (usually included with the brisket)
  • 4 cups Beef Stock (low sodium)
  • 1/2 cup Apple Cider Vinegar
  • 1 large Yellow Onion, quartered
  • 4 cloves Garlic, smashed
  • 2 Bay Leaves
  • 5 lbs Small Red Potatoes, halved or quartered
  • 1 lb Carrots, peeled and roughly chopped into 1-inch pieces
  • 1 head Green Cabbage, cut into 6 large wedges
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup Dijon Mustard
  • 2 Tbsp Packed Light Brown Sugar
  • 1 tsp Worcestershire Sauce

Instructions:

  1. Rinse the corned beef thoroughly under cold water to remove any excess brining solution and salt. Pat dry with kitchen paper.
  2. Place the quartered onion and smashed garlic cloves in the bottom of the slow cooker insert.
  3. Place the rinsed brisket on top of the onions. Pour the beef stock and apple cider vinegar over the meat. Sprinkle the contents of the seasoning packet and the bay leaves over the top.
  4. Cover the slow cooker and cook on LOW for 5–6 hours. Do not lift the lid during this time.
  5. After the initial 5–6 hours, add the potatoes and carrots around the sides of the brisket, ensuring they are partially submerged in the liquid. Re-cover and cook on LOW for another 1.5–2 hours, or until the vegetables are tender.
  6. Add the cabbage wedges to the slow cooker. Continue cooking on LOW for the final 45 minutes to 1 hour, or until the cabbage is tender but still holds its shape.
  7. Make the glaze: If using, mix the Dijon mustard, brown sugar, and Worcestershire sauce in a small bowl.
  8. Carefully transfer the cooked corned beef brisket to a large cutting board. Tent loosely with foil and let it rest for a minimum of 15 minutes.
  9. Optional: Brush the glaze over the top of the brisket before slicing. Slice the meat against the grain into thick pieces (about 1/4 inch).
  10. Serve the sliced corned beef and vegetables, using a slotted spoon, alongside the optional cooking liquid (pot likker).