Heat a large 12-inch skillet over medium-high heat for at least 2 minutes.

Open the package of corned beef and drain the brine into the sink. There’s no need to rinse the corned beef.

Add 2 tablespoons of oil to the hot skillet. Swirl to coat, then add the drained corned beef. Sear for 2-4 minutes on one side until golden brown.

Carefully flip with tongs and sear the other side for 2-3 minutes.

Place the seared corned beef in your crock pot, fat side up.

In a glass measuring cup, combine 1 and 1/2 cups of beef broth with 3 tablespoons of whole grain mustard. Pour this mixture into the pan you used to sear the beef. Let it bubble as you scrape up the browned bits.

Pour this liquid over the corned beef in the crock pot.

Smash the 6 cloves of garlic and add them to the crock pot. Add onion wedges, peppercorns, thyme, and the bay leaves.

Sprinkle the spice packet over everything. Cover and cook on low for about 6-7 hours.

Peel and slice the carrots into thirds. Add them to the crock pot on top of the beef, cover again, and cook for another 1-2 hours.

For the cabbage, slice it in half and cut out the stem. Slice into large wedges. Melt 1/2 cup butter in another skillet over medium-high heat. Once hot, add the cabbage and sprinkle with 1 teaspoon of kosher salt. Sauté, stirring occasionally for about 10 minutes until slightly wilted.

Add the cabbage to the crock pot on top of the carrots. Continue cooking on low for another 30-60 minutes until the cabbage is soft.

Meanwhile, make Roasted Red Potatoes in the oven. Avoid putting them in the crock pot to prevent them from becoming mushy.

Place corned beef on a large platter. Use a slotted spoon to remove cabbage to drain slightly. Add carrots and cabbage next to the corned beef on the platter.

Slice the beef against the grain and add it to the platter. Garnish with parsley and/or chives.

Serve with horseradish sauce and perhaps some Irish Soda Bread on the side.