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Slow-Cooker Corned Beef and Cabbage

2053

This St. Patrick's Day favorite couldn't be simpler to make.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, March 2012

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)
  • 1/2 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
  • 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
  • Grainy mustard, for serving

Directions

  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.

Reviews Add a comment

  • suzannej108874417
    15 MAY, 2017
    Mustard sauce is great with corned brisket, I use the following recipe: 1 egg, 1/4 cup sugar & 1 heaped Tbsp flour wisked together. Add 1 cup of cooking liquid and simmer until thickened, then add 1/4 cup of vinegar and heat through.
    Reply
    • suzannej108874417
      15 MAY, 2017
      Sorry forgot the mustard! Add 1 tsp mustard to the flour.
  • MS10682558
    24 MAR, 2017
    Hmmm. Kinda bland. Glad I read another recipe that recommended serving w creme fraiche which helped a lot. I cooked veggies from the beginning and they were perfect. Used tri-color bag of carrots! Pretty! Loved adding thyme. Could have used rosemary and salt.
    Reply
  • jjmarkp
    18 MAR, 2017
    The meat turns out very moist but the recipe is bland. It wasn't till I was done cooking that I remembered my mom always added rosemary. I think that would make this better.
    Reply
  • cma18704
    14 MAR, 2017
    one thing that i would never do is add my potatos that early in 4 to 8 hrs over cooked i add mine 35 minutes before its done
    Reply
    • kpagoda97941
      17 MAR, 2017
      Potatoes are fine as per recipe- still firm
    • sherpagmai
      15 MAR, 2017
      totally agree, the potatoes, carrots will be mush. Corned beef will do fine cooked by it self, I like to cook it in stout.
    • jeffclearwater
      15 MAR, 2017
      I totally agree with cmal8704. There is no need to cook potatoes and carrots for four or eight hours. It is a bad slow cooker myth that everything should go into the pot at the beginning. This recipe needs major reworking. The people who create slow cooker recipes need to test them and know how the food is supposed to taste. This is most disappointing.
  • reynoldstracy081
    13 MAR, 2017
    Instead of water use a bottle of Lager beer. Makes a huge difference.
    Reply
    • seanhunter1974
      13 MAR, 2017
      They FILTERED my use of the word [filtered]ES, really? I wasn't saying a derogatory term for Hispanic people. That was idiotic, for sure!
    • seanhunter1974
      13 MAR, 2017
      I agree with the previous posters. Martha Stewart's written recipe is less than stellar. I'm Irish-American and am above-average at cooking this. My grandmother was a Keeley, thus 1920's child/ Irish-American. I don't know which generation/branch of her family tree emigrated to the USA from Ireland. I agree that the redhead's video is much, much better. Watch THAT prior to reading the recipe. The redhead's video is simpler and doesn't require fancy pickling [filtered]es!!! :) Yay! I have thyme on hand, in a "bottled [filtered]e variety", it keeps longer! I don't like dealing with the "fresh [filtered]es" unless I know I'm making a baked potato----then I like to add fresh chives (a bargain, actually as far as fresh [filtered]es go!) Thank you for the reading of my comment.
  • rolldda
    12 MAR, 2017
    This was the best. So juicy and tender. My mom always bought the round. And it always seemed alittle dry. I wanted to try the brisket. It was wonderful! Thank you, I so enjoyed it!
    Reply
  • davisshantel4
    7 MAR, 2017
    This will be my first time cooking Corned Beef! And I love It. I will be giving it a try, and it looks good. Ill let you know if i like it, and ill follow up your recipes in the future. Thanks
    Reply
  • sherriegilmore5
    30 DEC, 2016
    OMG! I tried it! It was SO Delicious and Tender! My family asked me when are you going to make it again! I'm looking forward to cooking another one myself!!!
    Reply
  • smitron
    12 MAR, 2016
    I love that Redhead-I love her videos, her attitude, her whole package...but I see rings on her ring finger-I do not want or intend to offend anyone. -RS
    Reply
  • bgrimma
    23 MAR, 2015
    The written directions are the TOTAL opposite from the video. I followed the written directions but wish I had seen the video first. I think I would have followed those instructions. I would expect someone somewhere in Martha's operation would "proof read" what is put on the website.
    Reply