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Slow Cooker Corned Beef & Cabbage

Ingredients

  • 2 celery stalks, cut into big pieces
  • 3 carrots, cut into big pieces (or a couple of handfuls of baby carrots)
  • 1 small yellow onion, cut into 8 large pieces
  • 1/2 pound small potatoes, cut into half
  • 1/2 - 1 Tablespoon dried thyme
  • 1 corned beef brisket (about 3 pounds) - save the pickling spice packet!
  • 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges

Instructions

  • 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 the spice packet that comes with it.
  • Add water to cover most of the meat.
  • Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low).
  • Add the cabbage by placing it top of the corned beef. Re-cover. Cook until the cabbage is soft - about 45 minutes on high (1 1/2 hours on low).
  • If desired (and I do), remove whatever fat you can easily get to from the top of the corned beef.
  • Using 2 forks, separate the corned beef into pieces. Serve with the vegetables.