Corned beef and cabbage is one of my favorite meals to make, partially because my mom would make it a lot when I was a little girl. This meal was often seen on a Sunday afternoon after the weekly church service. When we’d walk into the house you could smell the yummy scents of the meat and veggies simmering away in the slow cooker. I could never change out of my church clothes quick enough in order to get to the table to eat.
This meal is amazing!
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)
1/2 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
1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
Grainy mustard, for serving
Instructions:
Place celery, carrots, onion, potatoes, and thyme in the (5 to 6 quart) crock pot. Place the meat, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on the high setting, until meat is tender, 4 1/4 hours (or 8 1/2 hours on the low setting). Add the cabbage over corned beef, cover, and continue cooking until cabbage is tender, about 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
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Quick Tip: Toss in your favorite veggies like carrots, celery, and potatoes to the pot or leave them out…your choice.