1. Place onions, carrots, and potatoes at the bottom of your slow cooker. Next, lay the corned beef brisket on top, fat side up.
2. Pour in enough beef broth or water to cover at least half the brisket. Add the spice packet or your homemade spice mix on top.
3. Cook on low for 8 to 10 hours or on high for 4 to 6 hours. About an hour before it finishes, add the cabbage wedges to avoid overcooking.
4. Once done, remove the meat and let it rest for a few minutes before slicing across the grain.

Slow Cooker Tips

1. Always cook the brisket low and slow to make it tender and juicy. Check your slow cooker’s size; the meat and veggies should fit comfortably with some liquid around them.
2. If the broth tastes too salty, add a splash of water or extra vegetables. Using a rack or layering the veggies under the meat helps keep the brisket from sitting in liquid too long.
3. Avoid opening the slow cooker too much during cooking. This keeps the temperature steady and helps the meat cook evenly.