Start by washing and chopping your vegetables. Peel the potatoes and cut them into quarters. Chop the carrots into large chunks and quarter the onion. Prepare the cabbage by slicing it into wedges. This prep work sets the stage for your slow-cooked meal.

In a slow cooker, place the corned beef brisket. If your brisket comes with a spice packet, sprinkle it over the meat. This is a crucial step, as these spices contribute significantly to the flavor.

Next, add the minced garlic, bay leaf, brown sugar, apple cider vinegar, black pepper, smoked paprika, and Dijon mustard to your slow cooker. These ingredients work in harmony, infusing vibrant flavors.

Carefully add your prepped vegetables around the brisket. Ensure they are evenly distributed, allowing the flavors to intermingle as everything cooks down.

Pour in the three cups of water. The liquid will create steam as it cooks, breaking down the meat and vegetables into a tender, juicy dish. It’s important not to skimp on liquid here.

Set your slow cooker to cook for 8-10 hours on low. The longer, the better! You want the beef to shred easily and the vegetables to soak up all those delicious flavors.

Once done, serve the corned beef and cabbage hot. Don’t forget to ladle some of that savory broth over the dish. For a beautiful presentation, slice the brisket against the grain and arrange it on a platter with the cabbage, carrots, and potatoes.