Ingredients:
• 4 lbs corned beef brisket, with seasoning packet
• 4 cups beef broth
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 bay leaf
• 1 lb carrots, peeled and cut into chunks 
• 1 lb baby potatoes, halved 
• 1 head of green cabbage, quartered
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Directions:
1. Place the corned beef brisket in a slow cooker, fat side up. Sprinkle the seasoning packet over the meat.
2. In a bowl, mix beef broth, water, apple cider vinegar, Worcestershire sauce, garlic powder, and onion powder. Pour this mixture over the corned beef.
3. Add the bay leaf to the slow cooker, then layer the carrots and potatoes around the meat. Cover and cook on low for 8-10 hours or until the beef is tender.
4. Add the cabbage during the last 2 hours of cooking. Ensure it softens without overcooking.
5. Remove the corned beef from the slow cooker and let it rest for 10 minutes before slicing against the grain.
6. Serve with the cooked vegetables and some of the flavorful broth ladled over the top. Enjoy!
Prep Time: 15 minutes | Cooking Time: 8-10 hours | Total Time: 8 hours 15 minutes
Kcal: 435 kcal | Servings: 6 servings