iheartnaptime
Ingredients: – 3 pounds corned beef brisket , with spice packet – 1 onion , quartered – 15 ounce can beef broth – 1 pound red potatoes , quartered – 2 cups carrots , sliced – 1/2 head cabbage , cut in wedges
1. Place the seasoning packet on top of the beef. Next add the onion on top and tuck into the sides. Pour the beef broth around the sides. Then fill the can with water and add until it just about covers the brisket. Cook on low for 8-10 hours.
After cooking rest your meat for 5-10 minutes then slice the meat against the grain in order to break up the long muscle fibers. This results in slices that are more tender (and less chewy).
Place leftovers in an airtight container in the fridge for two to three days. Reheat in the microwave until warmed through.