Step 1

Place CORNED BEEF in the slow cooker with contents of seasoning packet.

Step 2

Add WATER (or other cooking liquid), GARLIC, and BAY LEAF to the cooker.

Step 3

Cover and set slow cooker on the LOW heat setting for 6 hours.

Step 4

Add CARROTS and POTATOES to the cooker next to the brisket. Arrange CABBAGE WEDGES on top of everything.

Step 5

Cover the slow cooker and cook an additional 2 hours, or until corned beef reaches an internal temperature between 180 and 200 degrees Fahrenheit on a meat thermometer.

Step 6

Transfer the vegetables and corned beef out of the cooker and rest under loosely covered foil for 15 minutes.

Step 7

Slice the brisket against the grain to desired thickness.

Step 8

Serve warm corned beef with cabbage, carrots, and potatoes. Use the cooking juices as au jus for serving.

Step 9

To store, allow corned beef and vegetables to cool completely. Refrigerate in an airtight container up to 5 days or freeze up to 90 days in freezer-safe packaging.