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Place the onion wedges, peeled carrots and quartered potatoes in the base of a large slow cooker.
Remove the corned beef brisket from its packaging and sprinkle over the contents of the spice sachet, or add 1 tablespoon of pickling spice for extra flavour.
Set the brisket on top of the vegetables, fat side uppermost.
Pour in about 1 litre of beef stock or water around the edges until the liquid reaches the meat and vegetables.
Cover and cook on low for 7–8 hours (or on high for 4–5 hours), until the beef is easily pierced with a fork.
About 1–2 hours before the end of cooking, tuck the cabbage wedges into the liquid around the brisket. Replace the lid and continue cooking until the cabbage is just tender.
Once cooked, transfer the brisket carefully to a chopping board and allow it to rest for 10–15 minutes.
Slice the brisket across the grain into thick slices.
Serve the sliced brisket with the vegetables, drizzling over some of the cooking juices. Offer English mustard or horseradish on the side.