About the Recipe
Making corned beef and cabbage in the slow cooker is the easiest way to enjoy this St. Patrick's Day favorite without having to watch over a simmering pot on the stove. There's just 20 minutes of prep, and then the slow cooker takes over, cooking the meat and vegetables for up to eight hours. Adding the cabbage wedges toward the end of the cooking time ensures they'll be green and tender.
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
1 Stoysich Corned Beef Brisket (about 3 pounds)
1/2 head cabbage, cut into 1 1/2-inch wedges
Grainy mustard or Creamy Horseradish for serving (optional)
In a 5-to-6-quart slow cooker, place celery, carrots, onion, and potatoes.
Place corned beef, fat side up, on top of vegetables.
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).
Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 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 or creamy horseradish.