My mom says this is the only way she'll eat brisket now. A 4 ingredient wonder that makes the meat melt in your mouth.

This slow cooker 4-ingredient balsamic corned beef is the kind of meal my mom now asks for on repeat. She’s always been picky about brisket, but after trying it this way, she swears it’s the only way she’ll eat it. The balsamic vinegar and brown sugar melt down into a dark, sticky glaze that makes the meat so tender it practically falls apart when you look at it. Everything happens right in the slow cooker, so it’s a cozy, hands-off dinner that tastes like you fussed all day, even though you barely lifted a finger.

Serve the sliced or shredded balsamic corned beef with its rich, dark juices spooned over the top. It’s wonderful piled onto creamy mashed potatoes, buttered egg noodles, or simple steamed rice to soak up all that glaze. Add a green side—like roasted green beans, sautéed cabbage, or a crisp salad—to balance the richness. For a more casual night, tuck the meat into soft rolls with a little extra sauce for easy sandwiches, and set out pickles or coleslaw on the side.

Servings: 6

3 to 4 pounds corned beef brisket with seasoning packet, rinsed and patted dry

Place the corned beef brisket into the slow cooker, fat side up. Discard the seasoning packet or save it for another use; you won’t need it for this recipe.

In a small bowl or measuring cup, whisk together the balsamic vinegar, brown sugar, and beef broth (or water) until the sugar is mostly dissolved.

Pour the balsamic mixture evenly over the corned beef. The brisket should sit in a shallow pool of liquid; it does not need to be fully covered.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the brisket is very tender and easily shreds at the edges when poked with a fork.

Once the meat is tender, carefully transfer the brisket to a cutting board, letting any excess liquid drip back into the slow cooker. Tent loosely with foil to rest while you finish the sauce.

Skim off excess fat from the surface of the cooking liquid in the slow cooker. If you’d like the glaze a bit thicker and stickier, remove the lid and cook on HIGH for 15 to 20 minutes more, or transfer the liquid to a small saucepan and simmer on the stove over medium heat until slightly reduced and glossy.

Slice the brisket against the grain into thick slices, or gently pull it apart into large, tender chunks and shreds. Return the meat to the slow cooker and spoon some of the dark balsamic juices over the top so it soaks in.

Serve the corned beef warm straight from the slow cooker, making sure each portion gets plenty of the deep brown balsamic glaze and juices over the top.

For a sweeter, more kid-friendly version, increase the brown sugar to 3/4 cup and reduce the balsamic vinegar to 3/4 cup so the glaze leans a bit more toward sweet-and-sour than tangy. If you prefer a stronger balsamic punch, use a full-bodied aged balsamic vinegar and skip the extra reduction step; the natural thickness will give you a rich, sticky sauce. To keep sodium in check, choose a flat-cut corned beef and soak it in cold water for 30 minutes, then rinse and pat dry before cooking, and be sure to use low-sodium broth or plain water. For a slightly smoky twist, add a teaspoon of smoked paprika to the liquid (this technically adds a fifth ingredient, but it’s a nice option if your family loves a hint of barbecue flavor). Leftovers reheat beautifully; shred the remaining meat, store it in its juices, and use it later in sandwiches, quesadillas, or over baked potatoes for an easy second-night dinner. If you have picky eaters, serve the meat in chunks or slices with the sauce on the side so everyone can add as much or as little glaze as they like.