Slow-Cooker Corned Beef and Cabbage

4.0 (1072 reviews)

This slow-cooker corned beef and cabbage is our favorite St. Patrick's Day dinner. It takes about five hours to cook on the high setting and 10 hours on low.

Total Time315

Servings6

Caloriesper serving

Ingredients

2 celery stalks, cut into 3-inch pieces
3 carrots, cut into 3-inch pieces
1 small yellow onion, cut into 1-inch wedges (root end left intact)
0.5 pound small potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
0.5 head Savoy cabbage, cut into 1 ½-inch wedges
Grainy mustard, for serving

Instructions

1Place vegetables in slow cooker: In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme.
2Add corned beef: Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice.
3Add water and cook: Add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low).
4Add cabbage and cook: Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low).
5Slice corned beef: Thinly slice corned beef against the grain.
6Serve: Serve with vegetables, cooking liquid, and grainy mustard.

Recipe from Martha Stewart

https://www.marthastewart.com/891899/slow-cooker-corned-beef-and-cabbage

Slow-Cooker Corned Beef and Cabbage

Ingredients

Instructions

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