1. Place the corned beef brisket in the slow cooker.
2. Add bay leaves. If desired, add optional veggies or spices on top of brisket.
3. Pour the water into the slow cooker, making sure the brisket is completely submerged. If needed, you can add more water to ensure the meat is covered.
4. Set the slow cooker to low heat and cover it with the lid. Let the corned beef cook for about 8 hours, or until the meat becomes tender. Alternatively, you can cook it on high heat for 4 hours for a faster cooking time.
To check if the corned beef is cooked, insert a fork into the meat. It should easily slide in and out when the beef is tender. If it’s not yet tender, continue cooking for an additional 1 to 2 hours and check again.
Notes: If you plan on using cabbage and don’t want them too tender, feel free to add them towards the end of the cooking cycle (when there’s 2 hours left).
5. Once the corned beef is tender, carefully remove it from the slow cooker and transfer it to a cutting board. Allow it to rest for about 10 minutes before slicing.
Use a sharp knife to slice the corned beef against the grain into thin or thick slices, depending on your preference.
Serve the corned beef with your desired accompaniments such as boiled potatoes, steamed cabbage, or sautéed vegetables. You can also make sandwiches with the corned beef.
