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!
- TOTAL TIME 5 HOURS 15 MINS
- SERVINGS 6
- 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
- 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.