This is the stand-out St Patties Day staple, Corned Beef and Cabbage. This particular recipe makes it easy by using the slow cooker. Just set it, and forget it (but don’t forget it!). View the full recipe at MarthaStewart.com

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Slow-Cooker Corned Beef and Cabbage
Course Main Dish
Prep Time 15 minutes
Cook Time 5 hours
Servings
servings
Ingredients
  • 2 stalks celery cut into 3-inch pieces
  • 3 carots cut into 3-inch pieces
  • 1 small yellow onion cut into 1-inch wedges (root end left intact)
  • 6 sprigs thyme
  • 1/2 head Savoy cabbage cut into 1 1/2-inch wedges
  • 3 lb corned beef
  • 1 Tbsp pickling spice
  • grainy mustard for serving
Course Main Dish
Prep Time 15 minutes
Cook Time 5 hours
Servings
servings
Ingredients
  • 2 stalks celery cut into 3-inch pieces
  • 3 carots cut into 3-inch pieces
  • 1 small yellow onion cut into 1-inch wedges (root end left intact)
  • 6 sprigs thyme
  • 1/2 head Savoy cabbage cut into 1 1/2-inch wedges
  • 3 lb corned beef
  • 1 Tbsp pickling spice
  • grainy mustard for serving
Instructions
  1. In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; 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). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
By | 2018-03-15T17:57:05+00:00 March 15th, 2018|Recipe|0 Comments