4 to 6small potatoes, halved if they are larger than 2 inches(I like to use red "new" potatoes or something like Yukon Gold.)
1large onion, quartered
1 1/2cupsbaby carrots
2ribs of celery, cut into 3-inch pieces
2tablespoonspickling spice (optional)
2 to 4cupsbeef broth
1medium head cabbage, cut into 1 inch wedges
Place the potatoes, onions, carrots, celery, and garlic cloves in the bottom of a 6-quart slow cooker.
Add the corned beef to the slow cooker on top of the vegetables with the fat side up. I also add any juices from the package to the slow cooker as well for extra flavor. Add the packet of pickling spices that came with the corned beef. If you like lots of flavor, add an additional 2 tablespoons of an all-purpose pickling spice.
Add enough beef broth to just barely reach the top of the corned beef. I usually use about 3 cups but it will vary based on the size of your slow cooker and the size of your corned beef. Cover and cook on low for about 9 hours.
About an hour before serving, add the cut cabbage into 1 inch wedges and add it to the broth around the brisket. Cover and cook for about an hour or until the cabbage has reached your desired tenderness.
Once done cooking, remove the brisket from the slow cooker and remove the fat layer, if desired. Shred or slice the beef against the grain and serve with spicy mustard or a horseradish sauce along with the cabbage and other vegetables.
Recipe Updated: 03/03/2020
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