1poundpotatoes (optional); use Yukon Gold or Red Creamer (see notes)
6largecarrots(optional); sliced
Seasonings
1teaspoon of each:Ground allspice, dried bay leaves, ground coriander, ground cloves (optional), ground cinnamon, mustard seeds, ground nutmeg
Instructions
Combine homemade seasonings and the packaged seasonings in a small bowl and set aside
1 teaspoon of each: Ground allspice, dried bay leaves, ground coriander, ground cloves (optional), ground cinnamon, mustard seeds, ground nutmeg
Place corned beef in slow cooker, fat side up (See Recipe Notes below)
3 lbs. point-cut corned beef brisket
Add sliced onions to slow cooker (optional)
1 large onion
Add 4-8 cups of beef broth (just enough to reach the top of the meat)
4-8 cups beef broth
Sprinkle seasonings over meat and liquid
Cook on low for 6-8 hours (See Recipe Notes)
Add carrots and potatoes 2 hours before serving time; add cabbage 1 hour before serving time
1 pound potatoes, 6 large carrots
Remove corned beef using spatula or tongs; slice against the grain; serve with vegetables
Notes
Corned Beef:If you buy a pre-packaged corned beef with the pink liquid in it, you can rinse the meat or not. I usually rinse mine, but if you don't it won't hurt you.Yield:A 3-pound brisket yields about five 6-ounce servings.Cooking Time:Cooking times will vary depending upon the size of brisket; it is done when the internal temperature reaches 145°F.Spices:If using whole bay leaves instead of ground bay leaves, use three large leaves. Just put them in the beef broth over the corned beef.Cabbage:Add cabbage 1 hour before serving timePotatoes and Carrots:Use waxy potatoes like Yukon Gold or Red Creamer potatoes. I do not recommend using Russet or Idaho potatoes because they're more starchy and tend to dissolve in the broth.Add potatoes and carrots about two hours before serving time.