Ingredients:

  • 3-4 lbs corned beef brisket (preferably with spice packet)
  • 1 tablespoon vegetable oil
  • 6 cups beef broth (or water)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2-3 medium carrots, cut into 2-inch pieces
  • 4 medium potatoes, quartered
  • 1 tablespoon brown sugar
  • 2 teaspoons black peppercorns
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2-3 bay leaves
  • Fresh thyme sprigs for garnish (optional)

Instructions:

  1. Remove the corned beef from packaging, rinse under cold water, and pat dry. Sprinkle the spice packet evenly over the beef.
  2. In a skillet over medium-high heat, add vegetable oil. Sear the beef on all sides until browned (approximately 2-3 minutes per side).
  3. Place the chopped onion, garlic, carrots, and potatoes at the bottom of the slow cooker. Add the seared corned beef on top of the vegetables.
  4. Pour the beef broth (or water) into the slow cooker. Add brown sugar, black peppercorns, fresh thyme, and bay leaves.
  5. Cover and cook on low for 8-10 hours, or until the beef is fork-tender.
  6. Remove the corned beef from the slow cooker. Let rest for 10 minutes before slicing against the grain. Serve with vegetables and broth from the cooker.