Place corned beef in a slow cooker. Pour beef stock over corned beef and add enough water to raise liquid to within 2 inches of top.
Cook on Low for 5 hours 15 minutes to 7 hours 15 minutes. Add potatoes to slow cooker and cook for 45 minutes.
Preheat oven to 350 degrees F (175 degrees C) and set rack to center. Grease a roasting pan.
Remove corned beef from slow cooker and blot dry with a paper towel. Strain potatoes from slow cooker using a slotted spoon, reserving liquid in slow cooker. Place corned beef, fat-side up, and potatoes, cut-side up, in the roasting pan; generously brush with olive oil.
Cook in the preheated oven until outside of corned beef is caramelized and browned, 45 to 60 minutes.
Place cabbage in the slow cooker; cook on Low until tender, 15 to 20 minutes.
Slice corned beef and serve in roasting pan with potatoes. Strain cabbage and serve on the side.
If the fat layer is not caramelized on the meat after the allotted time in the oven,place the oven on broil for 2 minutes before taking the meat and potatoes out.
Add a second corned beef if you want plenty of leftovers for hash. Add potatoes if you want plenty of leftovers for hash.
Beef bouillon cubes can be used instead of beef stock.
Green beans can be substituted for the red cabbage.
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