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.

See all of Our Favorite Recipes for St. Pat’s Day

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 and Caribbean Travel & Life, Heather is chauffeur to 3 busy kids; the president of her Home and School Association; and VP of Marketing for TipsFromTown. And she's passionate about all 3!