Instructions:
- Unwrap the corned beef and place it in the slow cooker, fat side up. Sprinkle the spice packet evenly over the top.
- Pour the beef broth into the slow cooker, covering and surrounding the corned beef.
- Cover and cook on low for 5 hours.
- After 5 hours, add the onions, carrots, and potatoes. Cover and cook on low for an additional hour.
- Finally, add the cabbage wedges, cover, and cook on low for 2 more hours.
- Once cooked, remove the corned beef to a cutting board and let it rest for about 5 minutes. Trim away excess fat and slice against the grain into thin slices (about 1/4 inch thick).
- Use a slotted spoon to transfer the vegetables from the slow cooker to a serving platter alongside the sliced corned beef.
Notes:
- Keep the fat on the corned beef while cooking as it contributes to tenderness and flavor.
- Utilize the spice packet provided, as it enhances the delicious flavor of the corned beef. Add it to the cooking liquid along with the beef.
- For visual appeal, peel the carrots to showcase their bright orange color.
- Small red potatoes are traditional, but baby yellow potatoes can also be used due to their similar waxy texture. Avoid Russet potatoes as they may break down during cooking.
- Trim excess fat from the cooked beef according to preference, leaving a small amount for added flavor.
- When slicing the corned beef, cut against the grain for tender pieces that hold their shape.
