This traditional St. Patrick’s Day favorite made easy in the slow cooker.


1 medium yellow onion, cut into large wedges
3 large carrots, cut into thirds
2 stalks celery, cut into thirds
1/2 lb. baby potatoes, halved
1 corned beef brisket (2-3 lbs)
kosher salt
Freshly ground black pepper
1 packed pickling spice
3 sprigs thyme
2 bay leaves
1/2 green cabbage, cut into large wedges

Add onion, carrots, celery and potatoes to bowl of your crock pot. Place corned beef on top and season generously with salt, pepper, and pickling spices. Scatter thyme and bay leaves over meat and fill slow cooker bowl with water until it is almost completely 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 from slow cooker, slice and serve


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