Step 1

Toast the spices except for the bay leaves and red pepper flakes until fragrant. Just 2-3 minutes over medium-high heat. You can add the crushed bay leaves and red pepper flakes during the last 15-30 seconds of cooking. It will be just enough time to wake up the flavors. They will burn quickly, so not too long.

Step 2

Grind the Seasonings.

Step 3

Pour the toasted seasoning ingredients into a spice mill, mini grinder, or blender. Pulse a few times until you have a coarse grind. You should still be able to distinguish between the various ingredients.

Step 4

Remove the brisket from the package. You can either use the seasoning packet that comes with the meat or make your own spice mix. Rinse the meat under cool water and pat dry with paper towels. Trim any excess fat from the meat, leaving a thin layer.

Step 5

Place the brisket in the bottom of the slow cooker with the fat side up sprinkling on the seasonings. Sprinkle the top with the reserved seasoning packet.

Step 6

Add in the potatoes, carrots, and celery around brisket. Pour in the water. Pro tip. Make sure that the cooking liquid is covering the beef.

Step 7

Cover and cook on low for 7 hours.

Step 8

After 7 hours, add the cabbage wedges on top of the brisket and continue cooking for 1-2 more hours. Test the brisket and vegetables for tenderness. You may have to cook up to one more hour on low.

Step 9

Remove the vegetables to a bowl. Dot the cabbage with pats of butter.

Step 10

Remove the brisket to a cutting board and let rest for 5 minutes. Then slice and serve.