Ingredients:

  • 3.5 lb corned beef brisket
  • 2 oz pickling spice
  • 2 cups water
  • 1 cup beef broth
  • 1 lb baby potatoes, halved
  • 600g carrots, peeled and cut into 2-inch chunks
  • 150g yellow onion, quartered
  • 500g green cabbage, cut into 8 wedges

Instructions:

  1. Place the quartered onions at the bottom of the slow cooker to create a roasting rack. Position the corned beef brisket on top of the onions, fat side up.
  2. Pour in the water and beef broth, then sprinkle the pickling spice evenly over the meat.
  3. Secure the lid and set the slow cooker to Low. Cook for 7 to 8 hours until the meat is mahogany in color and fork-tender.
  4. Three hours before the cooking time is complete, gently tuck the baby potatoes and carrots around the sides of the beef.
  5. In the final 45–60 minutes of cooking, place the cabbage wedges on top of the meat and vegetables. Cook until the cabbage is translucent and tender.
  6. Remove the beef from the pot and let it rest on a cutting board for 15 minutes.
  7. Slice the beef thinly against the grain for a velvety texture.