Ingredients:

  • 3.5 lb corned beef brisket, trimmed of excess surface fat
  • 2 cups low-sodium beef broth
  • 1 cup dark beer
  • 1 lb carrots, cut into chunks
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 tbsp apple cider vinegar
  • 1 medium head green cabbage, cut into 8 wedges
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar

Instructions:

  1. Build the base. Place the quartered onions, carrots, and smashed garlic at the bottom of the slow cooker. Note: This creates a vegetable rack that protects the meat.
  2. Position the meat. Place the trimmed corned beef brisket directly on top of the vegetables.
  3. Add liquids. Pour in the low sodium beef broth, dark beer, and apple cider vinegar. Ensure the meat is partially submerged, but don't drown it completely.
  4. Slow simmer. Cover and cook on Low for 8 to 9 hours until the meat yields easily to a fork.
  5. The essential rest. Remove the beef from the slow cooker and let it rest on a cutting board for 15 minutes. Note: Cutting it too soon lets all the juices escape.
  6. Heat the pan. Heat olive oil in a large skillet over medium high heat until it shimmers.
  7. Sear the cabbage. Add cabbage wedges and cook until they develop charred, golden brown edges.
  8. The final glaze. Deglaze the skillet with balsamic vinegar and toss the cabbage until the liquid reduces to a thick, velvety glaze.