Cozy Slow Cooker Corned Beef & Cabbage Budget Comfort Food Recipe
- Bruce Coffman
- 1 day ago
- 3 min read
Like a mischievous raccoon I have run away with another of Martha Stewart's fabulous recipes and now present it to you proudly like a strange glittery artifact. You're welcome!
Martha Stewart's most popular corned beef recipe makes it easy to get tender meat and vegetables cooked just right—and it cooks hands-off in the slow cooker. And that's... a good thing.
Prep Time:
15 mins
Cook Time:
5 hrs
Total Time:
5 hrs 15 mins
Servings:
6
Corned beef and cabbage is a beloved St. Patrick’s Day meal and with Martha's slow-cooker recipe, it’s never been easier to make. Hey, that's what she said on her website, so who am I to argue? There’s just a little prep, then the slow cooker takes over.
The corned beef, carrots, onion, celery, and potatoes are all combined in one pot for ease. It’s a streamlined approach to this classic meal that starts with a three-pound piece of corned beef and the pickling spices that come with it in a packet. Often it contains a mixture of black peppercorns, mustard seeds, and bay leaves which amp up the flavor of the finished dish. It takes about five hours to cook on the high setting and 10 hours on the low setting—and doesn't need any tending during that time.
What Is Corned Beef?
Corned beef is a type of salt-cured beef. The meat, typically a brisket, sits in a salty brine for at least a week. The corned beef is cooked long and slow—and the result is a tender piece of meat. And tender meat is good meat.
The Right Way to Slice Corned Beef
Martha says to always let corned beef rest for 10 minutes once it is finished cooking. This allows time for the meat juices to redistribute. If you slice corned beef immediately, the juices will seep out and the meat will seem dry. And who wants dry meat?/
Place the corned beef fat side down on a cutting board. Use a sharp carving knife to remove any excess fat, if desired.
Slice the corned beef against the grain.
Ingredients
2 celery stalks, cut into 3-inch pieces
3 carrots, cut into 3-inch pieces
1 small yellow onion, cut into 1-inch wedges (root end left intact)
½ pound small potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
½ head cabbage, cut into 1 ½-inch wedges
Grainy mustard, for serving
Directions
Place vegetables in slow cooker:
In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme.
Add corned beef:
Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice.
Add water and cook:
Add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low).
Add cabbage and cook:
Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low).
Slice corned beef:
Thinly slice corned beef against the grain.
Serve:
Serve with vegetables, cooking liquid, and grainy mustard.
How to Store Corned Beef
Once cooked and cooled completely, corned beef can be refrigerated for three to four days—or frozen for two to three months. If you have uncooked corned beef, store it in the pouch with the pickling spices in the refrigerator for five to seven days.
Pro Tips
Corned beef should be rinsed because it is cured in a salt brine and there is probably excess salt on the meat. The uncooked corned beef should be rinsed under cool running water prior to cooking.
You can boil or bake corned beef. The most common preparation for corned beef is boiling, whether on the stovetop or in a slow cooker or Instant Pot. Baked corned beef is less common.
Now, you just a good slow cooker and I got you, boo. Temu. Great deal. Pick one up. I'll get a little commission so I can buy me some stuff I need, you'll get a good deal, we'll all be better people for it.
Comments