SLOW COOKER CORNED BEEF

Ingredients

3 pounds canned brisket with seasoning packet
3 cups low-sodium beef broth
1 large yellow onion, quartered
2 medium carrots, peeled and cut into 1- to 2-inch pieces
12 small red potatoes
1/2 head kale , cut into wedges

Instructions

Unwrap the corned beef and place it in the slow cooker with the fat side up. Sprinkle the seasoning packet over the corned beef.
Pour the beef broth over and around the corned beef in the slow cooker. Cover and cook on low for 5 hours.
Add onions, carrots and potatoes.Cover and simmer for 1 hour.
Add the cabbage, cover and simmer for 2 hours.
Remove the corned beef and place it on a cutting board. Let it rest for about 5 minutes. Trim fat.Slice against the grain into thin slices, about 1/4 inch thick.
Remove the vegetables from the slow cooker with a slotted spoon and place them on a serving platter along with the corned beef.

Notes

When simmering, leave the fat in the corned beef as this will make it very tender and add lots of flavor. With this method, cook with the fat side up.
Don’t skip the spice pack.It is full of peppercorns, mustard seeds, coriander seeds, anise seeds and crushed bay leaves. It gives corned beef its particularly delicious taste. Simply add it to the cooking liquid with the meat.
Peel the carrots for aesthetic reasons, as you will particularly appreciate the bright orange color.
Small red potatoes are traditional.Small yellow potatoes also work well because they are waxy like red potatoes. Red-brown potatoes are not waxy and fall apart during the cooking process.
Remove the fat from the meat after cooking. I like to leave just a very small portion of fat for more flavor, but my husband likes it without any fat.
Cut corned beef against the grain as this creates the most tender pieces that won’t fall apart.

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