Place corned beef in slow cooker, fat side up, cover with ample water. Add sliced onions, peppercorns, bay leaf and spice pack. (This is packaged with the corned beef.) Cook on low for 8 hours.
TIP: Trim the fat before cooking for a slightly more healthy corned beef. I just cook it with the fat because I believe the meat is more tender this way, AND if you're gonna eat corned beef, might as well cook it with the fat.
I make the corned beef the night before I serve it by putting it in the slow cooker before I go to bed. The warmer turns on automatically after its done cooking and then I keep it in the slow cooker all day until baking it, just before serving.
Slice the cabbage with core in tact into eighths. Rough chop carrots and potatoes. Place all vegetables into a large stock pot, and then pour broth from the slow cooker into the stock pot and bring to a boil. Then simmer on medium-low for approximately 30 minutes or until vegetables are tender.
While the vegetables are cooking, make the super-duper yummy glaze!
Combine all glaze ingredients in a saucepan and bring to a boil, stir constantly. Once the ingredients are incorporated and the sugar is melted, turn off heat.
Place corned beef in a shallow baking dish, cover with glaze. Set aside some glaze in a bowl to serve on the side. Bebe's Oechan (my stepdaughter) loves extra glaze because its sweet and tangy.
Bake the glazed corned beef at 350 degrees for 30 minutes.
Serve with boiled cabbage and potatoes on the side. If you'd like, try it with some rice on the side.
Notes
Recipe compliments of Ken-chan's Mom.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/03/25/corned-beef-cabbage/