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Slow-Cooker Corned Beef and Cabbage

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

Source: Everyday Food, March 2012

5 hours 15 mins 15 mins 6

Total Time Prep Servings

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.

Watch: How to Slice Cabbage

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Reviews

2063

How would you rate this recipe?

2063

barblee498

21 MAR, 2018

I followed the directions to the letter in my new All-Clad, beautiful crock pot. Cooked it on low 9 hours because my cabbage was in two hours and not done. I put it in the microwave to finish up and it was still a little undercooked. I did use regular cabbage because we love it. Not sure if the Savoy cabbage would be different. Also the meat wasn’t as tender as when I cook corned beef on the stove. This recipe will not be made again in the crock pot.
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geaglin43gmail

19 MAR, 2018

I followed used written and video instructions and some reviews as a guideline. I put meat on the bottom, carrots and onions, and thyme on top. Added a bay leaf, and a sprig of very finely chopped rosemary along with seasoning packet. I poured in a bottle of beer and then water. Cooked on high for 6 hours. Halfway through I added the cabbage. An hour and a half before end of cooking time I added in whole baby potatoes. Turned our delicious.
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michellene3532337

19 MAR, 2018

The written instructions worked perfectly! My dad said it was the best Corned Beef he ever had.
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reynoldstracy081

13 MAR, 2017

Instead of water use a bottle of Lager beer. Makes a huge difference.
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- tomnov_md
  
  18 MAR, 2018
  
  Unreal that a cooking site would filter the word spices
- pdiamond29003935
  
  17 MAR, 2018
  
  I used Octoberfest!
- 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.
pogoe

18 MAR, 2018

Used 7 qt crock pot, all vegetables in bottom except cabbage, baby carrots, small yukon potatoes, water, corned beef, cabbage (sliced in half) After 6 hrs on low, things weren't looking good, turned up to high for next 1.5 hrs and I had the juiciest, fall apart corned beef ever. NONE of the vegetables, including the potatoes were mushy at all. Next time, I'll do 5 hrs on low and 3 hrs on high.
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dazeylin

19 JUL, 2017

I made this when I invited a friend over, and it was great! I did add some extra veggies and two small turnips. We both love veggies. I kept the cabbage to one smallish head. My tiny town didn't have (or know what) Savoy cabbage was, so I had to use what they had. But it was the best corned beef and cabbage I have ever made! Thanks for this recipe!
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- pdiamond29003935
  
  17 MAR, 2018
  
  I just use regular cabbage too.... just as good....Savoy is just fancy cabbage!!! And costs more.
- MS10829049
  
  14 MAR, 2018
  
  When I removed the cabbage from the pot, I put the leaves in a separate bowl. I added 4 tb of butter, salt & pepper to taste. I mashed the cabbage using a potato masher. The taste is exceptional!
marcymckee

16 MAR, 2018

This is bad advice regarding cooking time. If you want a "fall apart" corned beef it will need 8 hours on high. I tried this on low and had to cancel plans for dinner to let it cook another 4 hours. I used a WholeFoods pre-brined corned beef and have done this before and loved it but never tried this method. I wouldn't have put the potatoes in so early had I know it was going to be this long. Bad, bad advice.
Reply
- pdiamond29003935
  
  17 MAR, 2018
  
  Thanks Marcy....I just went in and turned up my crock pot! I put the meat on top of the vegies (except cabbage) bc most of the other recipes say to do it this way...????......Put the cabbage on top of the meat....also added beer! Hope to eat by 7!!
- ampyontek70287
  
  17 MAR, 2018
  
  I agree with marcymckee's review--it does take 8 hrs on high, but having done done this many times before I knew to ignore the recipe time and temp. Otherwise the recipe ingredients and process were good.
MS10048097

14 MAR, 2018

I make it exactly how the recipe is written above. I find it interesting that the video is done opposite of how she has it written. She says in recipe place veggies in crock, put corned beef on top fat side up and sprinkle with spices. Then in the video, she puts the meat in fat side down first, places veggies around and then the spices. Hmmm. Anyway, the written recipe is correct. Plus, I cut my cabbage in half, the place it cut side down on board to make wedges, much safer and uniform that way.
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
- smitron
  
  25 JAN, 2018
  
  When Chef's/Cook's wear rings on their fingers during food preparation, food/bacteria can/will accumulate between the ring and flesh...it can be transferred to the preparation of the food. There is no place in the kitchen for ring jewelry!
seajewels01

11 JAN, 2018

I think the recipe is great. I think a lot of you don't know that when adding the corn beef you put everything including the juice from the bag in your crock pot that is the brine from the meat it adds flavor. I do also add a couple cloves of chopped garlic and instead of sliced carrots I put a handful of baby carrots and I put extra celery a sprinkle of celery seed and a bay leaf. And if your meat did not come with seasoning the recipe says to adding pickling spice which is the same that comes with the meat a must add to get the great flavor.
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