Slow-Cooker Corned Beef and Cabbage for St. Patty’s Day
It just wouldn’t be St. Patrick’s Day without this mouth-watering classic in the house! The great news is that you can whip together homemade corned beef and cabbage in just 15 minutes and let it simmer in your slow cooker for 5+ hours while you relax with family and friends. Here’s a super easy recipe that everyone will enjoy.
This recipe serves 6, but it’s easy to double if you have a larger slow cooker.
YOU WILL NEED
- 2 celery stalks, cut into 3-inch pieces
- 3 carrots, cut into 3-inch pieces
- 1 small yellow onion, cut into 1-inch wedges with root end left intact
- 1/2 pound small potatoes, halved
- 6 sprigs fresh thyme
- 1 corned beef brisket (about 3 pounds)
- Pickling spice packet or 1 tablespoon pickling spice
- 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
- Whole-grain Dijon mustard, for serving
Arrange celery, carrots, onion, potatoes, and thyme in the bottom of a 5-to-6-quart slow cooker. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice. Add enough water to almost cover meat (about 4 to 6 cups).
Cover and cook on high until corned beef is tender, at least 4 hours 15 minutes (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, another 45 minutes (or 1 1/2 hours on low).
Thinly slice corned beef against the grain. Serve with vegetables and whole-grain mustard.
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