Ingredients:

  • 3.5 lb flat cut corned beef brisket with spice packet
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 lb red potatoes, halved
  • 4 large carrots, cut into 2 inch chunks
  • 1 small head green cabbage, cut into 8 wedges
  • 12 oz dark stout beer
  • 3 cups low sodium beef bone broth
  • 1 tbsp pickling spice

Instructions:

  1. Rinse the 3.5 lb flat cut corned beef brisket under cold running water. Note: This removes excess salt from the brine so the dish isn't overpowering.
  2. Pat the meat dry with paper towels.
  3. Place the thick wedges of yellow onion and 4 smashed garlic cloves at the bottom of the slow cooker.
  4. Add the halved red potatoes and 2 inch carrot chunks on top of the onions. This creates a rack for the meat to sit on.
  5. Set the brisket on top of the vegetables, fat side up.
  6. Sprinkle the spice packet, 1 tbsp pickling spice, and 1 tsp black peppercorns over the meat.
  7. Pour in 12 oz dark stout beer and 3 cups low sodium beef bone broth until the liquid mostly covers the meat.
  8. Cover and cook on LOW for 7 hours 30 mins. Avoid the temptation to peek as opening the lid lets out the crucial steam.
  9. Carefully tuck the 8 cabbage wedges into the liquid around the meat.
  10. Cover and cook on LOW for an additional 1 hour until the cabbage is tender crisp and translucent.
  11. Remove the brisket to a cutting board and let it rest for 15 minutes. Note: Resting allows the juices to redistribute so the meat stays moist.
  12. Slice thinly against the grain and serve with the vegetables and a ladle of the braising liquid.