Serves 6
315 min
Slow-Cooker Corned Beef and Cabbage
Recipe GLPRd8ccd599a4c3f6
A classic comfort dish featuring tender corned beef brisket slow-cooked with root vegetables, aromatics, and fresh herbs. The meat becomes fall-apart tender, infused with pickling spices, while the vegetables soften into a rich, flavorful medley. Cabbage is added near the end to maintain a pleasant texture. Serve with grainy mustard on the side.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 small yellow onion, roughly chopped
3 medium carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
½ lb. small potatoes, halved
6 sprigs fresh thyme
1 corned beef brisket (about 3 to 4 lbs.)
1 teaspoon pickling spice
2 bay leaves
Salt and black pepper to taste
3 cups water
½ small head savoy cabbage, cut into wedges or chunks
Grainy mustard for serving
Directions
In a slow cooker, layer the chopped onion, carrots, celery, and potatoes evenly across the bottom. Place the corned beef brisket directly on top of the vegetables. Generously season the meat on all sides with salt and pepper, then sprinkle the pickling spice over it. Arrange the thyme sprigs and bay leaves around and on top of the meat. Pour in enough water to cover the brisket completely.
Cover the slow cooker and set it to Low for 7 to 8 hours, or High for 4 to 4½ hours, until the corned beef is fork-tender and pulls apart easily.
Add the cabbage wedges to the slow cooker, nestling them among the other ingredients. Continue cooking on High for 45 minutes to 1 hour, until the cabbage is soft and cooked through.
Carefully transfer the corned beef brisket to a cutting board and let rest for a few minutes. Slice the meat against the grain into thick slices. Arrange the sliced corned beef and all the cooked vegetables on a serving platter. Serve warm with grainy mustard on the side.
