My mom isn’t big on observing special days. Birthdays? Nah. Major religious or national holidays? Nope. St. Patrick’s Day? Well, she does make a corned beef dinner for St. Patrick’s Day. That counts for something, right?
But her way always seemed so hard: Simmer the corned beef on the stovetop for hours, add the veggies near the end of the cooking time, slather it with a glaze, broil it to crisp up the glaze, and then finally eat.
I prefer a much more hands-off method: cut up the veggies, place them in the slow cooker. Top with the corned beef and set the slow cooker. Partway through the cooking time, add the cabbage. Easy-peasy!
What you need:
- 2-4 large potatoes, peeled and cut in large chunks
- 5-7 carrots, peeled and cut in large chunks
- 2 celery ribs, sliced diagonally in large chunks
- 1 onion, sliced
- 1/2 t. black pepper
- 3-4 lb. corned beef brisket, with seasonings
- 1 1/2 c. water
- 1/4-1/2 head cabbage, in large wedges (optional)
- cutting board and knife
- vegetable peeler
- measuring cups and spoons
- slow cooker
Time: Ten minutes prep, 8-10 hours in the slow cooker.
Freezeable: No. Corned beef can be successfully frozen before cooking, however.
Multiplying the recipe: You’d need an additional slow cooker to accommodate double the ingredients.
Slow Cooker Corned Beef Dinner:
In a large (5-6 quart) slow cooker, layer the ingredients as follows: potatoes, carrots, celery, onion. Sprinkle with the black pepper.
Lay the corned beef on top of the vegetables and pour the water over everything. Place the lid on the crockpot. Set the slow cooker to cook on LOW for 8-10 hours.
Midway through the cooking time (with about 4 hours left), place the cabbage wedges around the corned beef and replace the lid.
When cooking time is finished, remove the corned beef to a cutting board or platter and slice it across the grain. Arrange the vegetables around the corned beef on a platter and serve.