Ingredients:

  • 4 lbs Corned Beef Brisket (Flat or Point Cut), rinsed and patted dry
  • 1 Spice Packet (included with brisket, or use 1 tbsp whole peppercorns, 1 tsp mustard seeds, 1 bay leaf)
  • 12 oz Guinness Stout or Dark Beer (or beef stock)
  • 2 cups Water or Low-Sodium Beef Stock
  • 1 Tbsp Apple Cider Vinegar (Optional)
  • 1 lb Carrots, peeled and cut into large 2-inch chunks
  • 5 lbs Russet or Red Potatoes, halved or quartered
  • 1 large Onion, peeled and quartered
  • 3 sprigs Fresh Thyme Sprigs (Optional)
  • 1 large head Green Cabbage, cut into 6-8 thick wedges (core intact)
  • 2 Tbsp Unsalted Butter (for finishing)
  • Salt and Black Pepper, To taste

Instructions:

  1. Prep the Beef and Load the Slow Cooker: Rinse the corned beef brisket under cold water to remove excess salt cure. Place the brisket (fat side up, if possible) into the slow cooker basin.
  2. Add Liquid and Seasoning: Sprinkle the spice packet over the beef. Pour in the Guinness/Dark Beer and the water/stock, ensuring the liquid covers about two-thirds of the meat. Add the vinegar, if using.
  3. Start Cooking: Cover and cook the brisket on the LOW setting for 4 hours.
  4. Add Hard Vegetables: Chop the carrots, potatoes, and onion into large pieces. After 4 hours of cooking, carefully lift the lid and arrange these hard vegetables around the sides of the brisket, submerging them partially in the liquid.
  5. Continue Cooking: Replace the lid and continue cooking on LOW for another 2 hours (total 6 hours so far).
  6. Add Cabbage: Cut the head of cabbage into 6-8 large wedges, keeping the core intact. Nestle the cabbage wedges on top of the vegetables and the beef.
  7. Finish Cooking: Replace the lid and cook for the final 1 to 2 hours (total cook time 7-8 hours), or until the cabbage is tender and the beef shreds easily with a fork.
  8. Rest the Meat (Crucial Step): Using tongs, carefully transfer the corned beef brisket to a cutting board. Tent loosely with foil and let it rest for a full 15 minutes.
  9. Serve: Using a slotted spoon, transfer the cooked vegetables and cabbage to a serving platter. Slice the corned beef against the grain into thick pieces (about 1/4-inch thick) and arrange alongside the vegetables. Serve immediately, perhaps with a touch of melted butter over the cabbage.