Ingredients
1 medium yellow onion, cut into large wedges
3 large carrots, cut into thirds
2 stalks celery, cut into thirds
1/2 lb. baby potatoes, halved
1 (2-3 lb) corned beef brisket
kosher salt
Freshly ground black pepper
1 packed pickling spice
3 sprigs thyme
2 bay leaves
1/2 green cabbage, cut into large wedges
Preparation
Step 1Add onion, carrots, celery and potatoes to bowl of your crock pot. Place corned beef on top and season generously with salt, pepper, and pickling spices. Scatter thyme and bay leaves over meat and fill slow cooker bowl with water until it is almost completely covering the meat.Step 2Cook on low for 9 to 10 hours, or on high for 4 to 4 1/2 hours, until meat is tender. Add cabbage to crock pot and cook on high for 45 minutes to 1 hour more until cabbage is tender and cooked through. Remove meat and vegetables from slow cooker, slice and serve.
Unfortunately, it’s also known for taking what can feel like FOREVER to make, requiring 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, we get it— this crockpot recipe is for you! This slow cooker version CAN be done in 4 to 4 ½ hours on high, but is really best cooked low and slow for 9 to 10 hours. We recommend getting the meat and potatoes in there early in the morning, and then adding cabbage right as you’re getting ready for dinner. You’ll have 45 minutes to an hour free while the cabbage cooks, just enough time to make some Irish side dishes or dessert. Got leftovers? This will keep in an airtight container in the fridge for 5 days, or in the freezer for up to 4 months. Or check out our favorite corned beef leftover ideas— our fave go-to is making reuben sandwiches. Made this yet? Let us know how it went in the comments below.
