Slow-Cooker Corned Beef and Cabbage - Everyday Food with Sarah Carey

Cut up 3 medium peeled carrots into 3-inch pieces.

Cut 2 stalks of celery into 3-inch pieces.

Place the 3 lb corned beef into a slow cooker.

Add enough water to cover the corned beef, about 4 to 6 cups.

Add the cut carrots, celery, and half a pound of small potatoes to the slow cooker.

Add a couple of sprigs of thyme to the slow cooker.

Cut 1 medium onion into wedges, leaving the stem end intact, and add it to the slow cooker.

Add 1 tablespoon of pickling spice to the slow cooker.

Cover the slow cooker and set it to cook on high for 4.5 hours or low for 8 hours.

About 45 minutes to 1.5 hours before serving, cut up the cabbage, leaving the core in to hold it together.

Place the cabbage wedges on top of the cooking corned beef in the slow cooker.

Cover the slow cooker and cook the cabbage for an additional 4-5 minutes on high or 1.5 hours on low until bright green and tender.

Equipment Needed

Allergens