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Slow Cooker Corned Beef and Cabbage

  • Yield: 8 1x


Crock pot meal


  • 2 stalks celery (cut into 3 inch pieces)
  • 3 ea carrots (cut into 3 inch pieces)
  • 1 small yellow onion (cut into 1 inch wedges)
  • 1/2 lb potatoes (halved if large)
  • 6 sprigs thyme (fresh)
  • 1 ea corned beef brisket (about 3 pounds)
  • 1 pkg pickling spice (or 1 tbs )
  • 1/2 medium head cabbage (cut into 1 1/2 inch wedges)
  • grainy mustard (for serving)
  • water


  1. In a 5-6 quart slow cooker, place celery, carrots, onion, potatoes, and thyme.
  2. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover the meat (4-6 cups).
  3. Cover and cook on high until corned beef is tender, about 4 1/2 hours or cook on low about 8 1/2 hours.
  4. Arrange cabbage over corned beef, cover and continue cooking until cabbage is tender, about 45 minutes on high or 1 1/2 hours on low.
  5. Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.


Source: Martha Stewart, Everyday Food


  • Calories: 382
  • Fat: 25.53 g
  • Carbohydrates: 10.57 g
  • Protein: 26.39 g
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