• Gather your ingredients so that you have everything close at hand on the counter or table. Remove corned beef from package and set in slow cooker.

Cook the Corned Beef

• Sprinkle 4-6 pounds lean corned beef with enclosed seasoning packet. Pour 2 cubes beef bouillon + 2 cups boiling water and 12 oz dark beer over the meat.
• Cook on high for 6 hours (or low for 10 hours).

Prepare the Vegetables

• After 4-6 hours, it's time to add the vegetables. Using a cutting board and Santoku knife, slice 1 medium head of cabbage into wedges. Halve 1 medium sweet onion and slice.
• If desired, peel and slice 4 large carrots. Slice 10 small red potatoes in half or quartered.
• Place cabbage and onion over the corned beef and season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Press down into the juices with a spoon.
• (If desired, add sliced carrots and red potatoes at the same time as the cabbage. If needed, add enough boiling water to cover the vegetables in the slow cooker.)
• Cook another 2-3 hours on high until cabbage is tender and meat is tender and falls apart.
• Remove from slow cooker onto a rimmed tray to slice, and then serve on a platter. Serves 6-8.

Optional Homemade Seasoning Mix

• Place 3 teaspoons mustard seeds, 2 teaspoons coriander seeds, 2 large bay leaves, 1 teaspoon black peppercorns , 1 teaspoon allspice berries, 1 teaspoon anise seeds, 1 teaspoon red pepper flakes, 1/2 teaspoon caraway seeds, 1/2 teaspoon whole cloves, and 1/2 teaspoon cardamom in a large mortar bowl and coarsely crush with pestle.

  (You'll want to use whole spices for this mix, not ground.)
• Place in a covered container to use as needed. For this recipe, you'll want to use 2-3 tablespoons of the homemade seasoning mix.