A delightful twist on the classic corned beef and cabbage recipe, made easy with a slow cooker.
Mix the water, apple cider vinegar, brown sugar, and freshly ground black pepper in the slow cooker.
Ensure the sugar dissolves completely for a balanced flavor.
Place the corned beef brisket into the slow cooker, ensuring it is submerged in the liquid.
Trim excess fat from the brisket for a leaner dish.
Layer the potatoes and carrots around the beef in the slow cooker.
Cut the vegetables into even pieces for uniform cooking.
Cover the slow cooker and cook on high for 4 hours.
Avoid lifting the lid during cooking to maintain consistent heat.
Add the cabbage wedges on top of the other ingredients in the slow cooker.
Cut the cabbage into large wedges to prevent it from overcooking.
Reduce the heat to low and cook for an additional 3-4 hours, or until the beef is tender.
Check the beef with a fork; it should easily pull apart when done.
Slice the corned beef against the grain and serve with the vegetables and some cooking liquid.
Use a sharp knife for clean slices of beef.
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