HOW TO MAKE THE BEST, EASIEST SLOW COOKER CORNED BEEF AND CABBAGE

How To Make the Best, Easiest Slow Cooker Corned Beef and Cabbage image

Provided by @MakeItYours

Number Of Ingredients 12

1 (3-pound) corned beef brisket
1 tablespoon pickling spices
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1 (8-ounce) bottle lager or brown ale
6 to 8 cups water
1 tablespoon apple cider vinegar
4 large carrots, peeled and cut into 2-inch pieces
1 pound small waxy potatoes, such as Yukon golds, halved if larger than 1-inch
1 small yellow onion, cut into 1-inch thick wedges
3 sprigs fresh thyme
1 pound savoy cabbage (about 1/2 small head), cut into 1-inch wedges

Steps:

Preheat the slow cooker. Set your slow cooker to the LOW setting to preheat while you prepare the vegetables.
Cover the brisket with the seasoning and cooking liquid. Place the brisket fat-side up in the slow cooker. Sprinkle the pickling spices, sugar, and salt over the brisket. Pour in the beer, followed by enough water just to cover the brisket. Add the vinegar and stir gently to combine.
Layer the vegetables over the brisket. Scatter the carrots, potatoes, onions, and thyme over the brisket.
Cover and cook for 8 to 10 hours on LOW or 4 to 5 hours on HIGH. Cover the slow cooker and cook until the brisket and vegetables are just tender, 8 to 10 hours on the LOW setting or 4 to 5 hours on the HIGH setting.
Add the cabbage and cook for 45 minutes longer. Place the cabbage on top of the brisket and cooking liquid and continue cooking until tender, about 45 minutes more.
Slice the corned beef and serve. Use tongs to remove the brisket from the cooking liquid to a clean cutting board. Slice thinly across the grain. Use a slotted spoon to scoop up the vegetables and serve with the brisket.