Ingredients:
- 1 (3-4 pound) corned beef brisket, with spice packet (1.3 - 1.8 kg)
- 1 large yellow onion, quartered (approx. 300g)
- 4 medium carrots, peeled and cut into 2-inch chunks (approx. 300g)
- 4 medium potatoes (Yukon Gold or Russet), peeled and quartered (approx. 600g)
- 1 medium head of green cabbage, cored and cut into wedges (approx. 1 kg)
- 2 cups low-sodium beef broth or water (475 ml)
- 1 tablespoon apple cider vinegar (15 ml)
- 1 teaspoon black peppercorns (5 ml)
- 1 bay leaf
Instructions:
- Rinse the corned beef brisket thoroughly under cold water. Pat dry. Discard the spice packet if you prefer a milder flavor (but I reckon you shouldn't).
- In a large Dutch oven or slow cooker, place the onion, carrots, and potatoes in the bottom. Pour in the beef broth or water. Add the peppercorns and bay leaf.
- Place the corned beef brisket on top of the vegetables. If using a Dutch oven, add enough water to almost cover the brisket. If using a slow cooker, ensure the brisket is mostly submerged.
- Bring to a simmer on the stovetop, then cover and transfer to a preheated 325°F (160°C) oven for 2.5-3 hours, or until the brisket is fork-tender and reaches an internal temperature of 190-200°F (88-93°C).
- Cover and cook on low for 6-8 hours, or until the brisket is fork-tender and reaches an internal temperature of 190-200°F (88-93°C).
- Add 2 cups of liquid. Seal the pressure cooker and cook on high pressure for 75-90 minutes, followed by a natural pressure release.
- During the last 30 minutes of cooking time (Dutch Oven or Slow Cooker), or once pressure is released (pressure cooker), add the cabbage wedges to the pot. Ensure they are partially submerged in the cooking liquid.
- Cook the cabbage until tender-crisp, about 30 minutes (or less in pressure cooker).
- Remove the corned beef from the pot and let it rest for at least 15 minutes before slicing against the grain.
- Arrange the sliced corned beef, cabbage, and vegetables on a platter. Ladle some of the cooking liquid over the meat and vegetables.