Ingredients:

  • 3.5 lbs corned beef brisket with pickling spice packet
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 1 tbsp Worcestershire sauce
  • 12 oz stout or dark lager
  • 2 cups low sodium beef bone broth
  • 1 tbsp brown sugar
  • 1.5 lbs baby red potatoes, halved
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 small head green cabbage, cut into 8 thick wedges

Instructions:

  1. Rinse the corned beef brisket under cold water to remove excess surface salt and pat dry.
  2. Place the yellow onion wedges and smashed garlic at the bottom of a 6-quart slow cooker to act as a natural roasting rack.
  3. Set the brisket on top of the onions, fat-side up, and sprinkle the contents of the pickling spice packet over the meat.
  4. In a small bowl, whisk together the beef broth and brown sugar, then pour the mixture, the stout beer, and Worcestershire sauce around the sides of the beef (do not pour directly over the spices).
  5. Cover and cook on the Low setting for 10 hours until the meat is fork-tender.
  6. About 5 hours into the cook time, gently nestle the 1.5 lbs baby red potatoes and 3 large carrots into the liquid around the beef. Note: This ensures they are tender but not falling apart.
  7. In the last 1.5 hours of cooking, place the 8 cabbage wedges on top of everything. They should mostly steam in the rising heat rather than be submerged.
  8. Remove the brisket and allow it to rest for 15 minutes before slicing against the grain. Serve with the steamed vegetables and a ladle of the braising liquid.