Ingredients
- 1 large white onion cut into large chunks
- 3 pounds corned beef brisket trimmed (with spice packet)
- 4 garlic cloves peeled
- 2 bay leaves
- 2 1/2 cups reduced-sodium beef broth
- 2 pounds potatoes peeled and quartered
- 3 medium carrots cut into thick pieces
- 1 small head green cabbage cut into wedges
- Fresh parsley chopped, for garnish
Instructions
- Place the chopped onion at the bottom of a 6-quart slow cooker.
- Rinse the corned beef brisket and place it on top of the onions. Add garlic cloves and bay leaves, then sprinkle the spice packet over the meat.
- Pour in broth until it nearly covers the brisket.
- Cover the slow cooker and cook on low for 8 hours.
- After about 3 hours of cooking, add the quartered potatoes and chopped carrots.
- With 2 hours remaining in the cooking time, add the cabbage wedges.
- Remove the brisket from the slow cooker and let it rest for 10 minutes. Slice it against the grain and serve with the vegetables. Garnish with fresh parsley.