Step 1

Remove the corned beef from the package. Set spice packet aside. Rinse the corned beef with cold water and pat dry with paper towels.

Step 2

Place the corned beef brisket (fat side up) in a 6-quart slow cooker. Sprinkle the contents of the reserved spice packet, along with the bay leaves on top. Scatter the carrots, potatoes, and onions along the sides and top.

Step 3

Pour the chicken broth over the top of the vegetables. (The meat should be partially submerged, it does not need to be completely covered.)

Step 4

Cover with lid and cook on LOW for 6 hours.

Step 5

Remove lid; add the cabbage on top of the corned beef, cover, and continue cooking on LOW for another 2 hours.

Step 6

Remove the cabbage, corned beef, carrots, potatoes, and onion from the slow cooker. Thinly slice the corned beef against the grain.

Step 7

Place the butter, garlic, parsley, and a pinch of salt and pepper in a small bowl. Microwave in 30 second increments or until melted.

Step 8

Drizzle the garlic butter over the vegetables.

Step 9

Place the meat and vegetables on a platter and serve with mustard or horseradish on the side, if desired.

Step 10

NOTE: potatoes and carrots will get quite soft being cooked all day. If you prefer firmer veggies, I recommend adding them in around the 3 1/2 to 4 hour mark. (For other tips and helpful information, please refer to the full article.)