Savory Slow Cooker Corned Beef for Cozy St. Patrick’s Day
Delight in a rich, savory slow cooker corned beef recipe, perfect for St. Patrick’s Day or any comforting dinner.
Equipment
- - Slow Cooker
Ingredients
For the Vegetables
- 1 medium yellow onion Adds sweetness and depth of flavor.
- 3 large carrots Provide natural sweetness and texture.
- 2 stalks celery ribs Contributes to the aromatic base.
- 1 lb baby potatoes Halve them for even cooking.
- 1 head green cabbage Completes the meal with tenderness.
For the Corned Beef
- 2-3 lb corned beef brisket The star of the dish.
For Seasoning
- 1 tbsp kosher salt Enhances all other flavors.
- 1 tsp freshly ground black pepper Adds warmth and piquancy.
- 2 tbsp store-bought pickling spice Essential for that classic flavor.
- 4 sprigs thyme Infuses herbal notes.
- 2 leaves bay leaves Adds aromatic depth.
Instructions
Preparation
- Chop the medium yellow onion, large carrots, celery ribs, and baby potatoes. Layer them at the bottom of your slow cooker for a flavorful foundation.
- Gently place the corned beef brisket on top of the vegetables. Season it generously with kosher salt, freshly ground black pepper, and sprinkle the store-bought pickling spice over the meat.
- Nestle the thyme sprigs and bay leaves onto the brisket. Pour in enough water to almost cover the meat.
- Cover your slow cooker and cook on low heat for 7-8 hours, or on high for about 4.5 hours.
- Once the brisket is tender, add the chopped green cabbage to the pot and cook on high for an additional 45 minutes to 1 hour.
- Transfer the corned beef to a cutting board. Slice it against the grain and serve it alongside the tender vegetables.
Notes
Pair with creamy mashed potatoes for an extra cozy experience.