2.5 lb Corned Beef Brisket
1/2 Cup Chicken Stock
1 tea bag of finely ground Earl Grey Tea
Place the corned beef brisket in the slow cooker and season on both sides with the Tarragon. Cook with the fat side up. Spread the spice packet over the top of the brisket and sprinkle the Earl Grey Tea on top as well.
Pour the chicken stock into the cooker on the sides to preserve as much of the seasoning on the top of the corned beef as possible. Add water until the level of liquid comes up to just the top without covering.