Every year for St. Patrick’s Day, I make corned beef and all the trimmings…
And every time I wonder why I don’t make this delicious meal more often.
I’ve made St. Patrick’s Day Corned Beef in traditional pots on the stove, but this is one meal that is just as good, if not better, prepared in a slow cooker.
It’s so easy! Just put the ingredients in before you head out the door in the morning, and when you walk in after work or whatever you are doing, the wonderful smell of dinner will greet you.
This recipe from Martha Stewart is my favorite. It doesn’t call for it, but I always serve horseradish on the side.
And if you are a visual learned, here’s us DOING the recipe on Good Morning Texas!
- 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, cooking liquid, and grainy mustard.