Ingredients:

  • 3.5 lbs corned beef brisket (with spice packet)
  • 1 tbsp black peppercorns
  • 2 dried bay leaves
  • 3 cloves garlic, smashed
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, cut into thick wedges
  • 1 small head green cabbage, cut into 8 wedges
  • 12 oz stout beer
  • 2 cups water
  • 1 tbsp brown sugar
  • 1.5 lbs baby red potatoes, halved

Instructions:

  1. Place the thick onion wedges, and carrot chunks into the bottom of a 6-quart slow cooker to create a vegetable foundation.
  2. Sprinkle the smashed garlic cloves over the vegetable layer to act as an aromatic rack for the meat.
  3. Rinse the corned beef brisket under cold water to remove excess surface brine, then place it on top of the vegetables, fat side up.
  4. Add the contents of the spice packet, extra peppercorns, and bay leaves. Sprinkle the brown sugar over the meat.
  5. Pour the stout beer and water into the slow cooker until the liquid almost covers the brisket.
  6. Cover and cook on Low for 7 hours until the meat is fork-tender.
  7. Add the cabbage wedges and halved baby red potatoes to the slow cooker and cook for 1 more hour until the potatoes are tender.
  8. Remove the meat and let it rest under aluminum foil for 15 minutes before slicing against the grain.