How to Make Slow Cooker Corned Beef & Cabbage | Keep It Simple

Place the corned beef brisket in a large pot and cover with water.

Add garlic, bay leaves, black peppercorns, mustard seeds, whole cloves, and red pepper flakes.

Bring to a boil over high heat, then reduce to a simmer.

Cover and cook for about 2.5 to 3 hours, until the meat is tender.

Remove the brisket from the pot and let it rest on a cutting board.

Add chopped onions, carrots, and potatoes to the pot.

Simmer the vegetables for 15-20 minutes until tender.

Cut the cabbage into wedges and add to the pot.

Cook for an additional 10-15 minutes until the cabbage is tender.

Slice the corned beef against the grain into thin slices.

Serve the sliced beef with the vegetables and some of the broth.

Garnish with chopped parsley before serving.

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