Slow Cooker Corned Beef and Cabbage

Instructions

1. Prepare the corned beef
   Rinse the corned beef brisket under cold water to remove excess salt. Place the brisket fat side up in a 6-quart slow cooker. Sprinkle the contents of the spice packet over the meat.
2. Add the aromatics
   Scatter the onion wedges, minced garlic, brown sugar, bay leaves, and black peppercorns around and on top of the brisket. Pour the beef broth over everything, adding enough water if necessary to just cover the meat.
3. Cook the brisket
   Cover the slow cooker and cook on low for 8 hours, or until the meat is tender when pierced with a fork. Do not open the lid during this time to maintain consistent temperature.
4. Add the vegetables
   After 8 hours, add the carrots and potatoes to the slow cooker, pushing them down into the liquid around the brisket. Place the cabbage wedges on top. Cover and continue to cook on high for 30-40 minutes, or until the vegetables are tender.
5. Rest the meat
   Carefully remove the corned beef from the slow cooker and place it on a cutting board. Allow it to rest for 10-15 minutes before slicing against the grain into 1/4-inch thick slices.
6. Serve the meal
   Arrange the sliced corned beef on a large platter surrounded by the cooked vegetables. Ladle some of the cooking liquid over the meat and vegetables. Sprinkle with chopped parsley and serve hot with mustard or horseradish sauce on the side if desired.