Slow-Cooked Corned Beef & Cabbage

Throw everything in your crock pot, let it cook for about 5 hours and the corned beef comes out so tender.

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3 large carrots cut to 2″ pieces
2 stalks celery cut to 2″ pieces
1/2 lb. of red skin potatoes quartered
1 medium yellow onion, roughly cut
1 corned beef brisket (2-3 lbs)
2 tablespoons of pickling spice
3 sprigs thyme
2 bay leaves
1/2 green cabbage, cut into large wedges
salt and pepper

Put your potatoes, onion, carrots, and celery into your crock pot. Put corned beef on top of veggies and season generously with salt, pepper, and pickling spice. Place thyme and bay leaves over the beef and fill slow cooker bowl with water until it is almost covering the meat.

Cook 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. Slice beef and serve.

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Author: Heather Zachariah

Former Art Director for Home Magazine, Heather Leahy Zachariah, left her career in publishing after baby number number one. She now works from home as a freelance graphic designer and a chauffeur to her 3 busy kids. "Working on TipsFromTown has been a wonderful outlet for me. It renewed my love of publishing where I can design colorful, enticing pages online and allows me to share the things I love about being a mom." Heather grew up in Shaker Heights, Ohio, a place that still is near and dear to her. " After living in Brooklyn for 18 years and studying Graphic Design at Pratt Institute, she now lives in the Jersey burbs. "I love living so close to NYC, but in my heart, I'm an Ohio girl."