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Corned beef is known for being a delicious comfort food recipe often enjoyed on St. Patrick’s Day, but unfortunately, it’s also known for taking what can feel like FOREVER to make. Many recipes require that you check on it every half hour or so to make sure your meat stays completely submerged throughout the cooking process. If you don't have that kind of time or energy in the kitchen, I get it—this slow cooker recipe is for you! This recipe requires a fair bit of time, but is almost completely hands-off. With minimal effort, you’ll have a cozy main + sides ready to feast on for St. Patrick’s Day and beyond. Here’s everything you need to know:
What People Are Saying:
“I made this yesterday, I cooked it on low for 10 hours and it was perfect. The vegetables and meat were tender. I'll be making this during the year.” - pen9910
After chopping your onion, carrots, celery, and potatoes, add them to the bottom of your slow cooker. Then, place your corned beef on top, and season generously with salt and pepper before sprinkling the pickling spice all over. Add the thyme and bay leaves on top of the beef, then fill the slow cooker with water almost completely covers the meat.
You can either cook this on low for 7-8 hours or on high for 4 ½ hours. Either way, cook until the beef is tender. Once tender, add the cabbage into the slow cooker, then cook on high for 45 minutes to an hour more. You’re looking for the cabbage to be tender and cooked through.
Once everything is done, transfer the meat to a cutting board, and slice before layering on a plate with the carrots, cabbage, and potatoes.
The full list of ingredients and instructions can be found in the recipe below.
This dish comes complete with onions, celery, carrots, cabbage, and potatoes, making it a complete and filling meal. That being said, if you’re looking for even more pairing ideas, I recommend serving this dish alongside some creamy mashed potatoes or roasted parsnips.
Got leftovers? This will keep in an airtight container in the fridge for 5 days, or in the freezer for up to 4 months. Looking for leftover inspo? Check out our favorite corned beef leftover ideas (my go-to is making reuben sandwiches).
medium yellow onion, cut into large wedges
large carrots, peeled, cut into thirds
celery ribs, cut into thirds
baby potatoes, halved
(2- t0 3-lb.) corned beef brisket
Kosher salt
Freshly ground black pepper
store-bought pickling spice
thyme sprigs
bay leaves
head of green cabbage, cut into large wedges
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