Corned Beef and Cabbage in the Slow Cooker

It’s St. Patty’s Day!  I invited two couples at our church to join us for a little dinner party.  And being daring (or maybe a little crazy), I decided to try out a new recipe for Slow-Cooker Corned Beef and Cabbage.  It is a Martha Stewart Recipe, so how could I go wrong?  Right?

I have one crock pot and borrowed a second from a friend.  The prep was a little long.  The corned beef was pretty messy and gross.  But I was committed.  Once everything was chopped and ready to go, I felt great inside. I just knew it was going to turn out great.

Well, I’m happy to report that this meal turned out great! Though I realized several hours in that I was supposed to toss the cabbage for only the last hour.  Oh well! There was no turning back.  Luckily it didn’t seem to make a difference.  Everyone loved it!

Pin this for your 2014 St. Patty’s Dinner!

– Jennifer



  • 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


  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 and mustard.


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