How to make Corned Beef and Cabbage (Boiled Dinner)

Prepare spices by adding 1 tbsp coriander seed, 1 tbsp peppercorns, 1 tsp mustard seed, 1/2 tsp crushed red peppers, 1 star anise, 3 whole cloves, and 2 bay leaves to a frying pan and gently heat to bring out the aromatics.

Rough chop 1 large onion or 2 small onions and add to the slow cooker.

Place the 3 lb piece of corned beef on top of the onions in the slow cooker.

Add water to the slow cooker just to cover the corned beef.

Add the warmed spices to the slow cooker.

Set the slow cooker on low for 8 to 10 hours.

After about 3 hours, add 2 lbs of washed new potatoes to the pot.

Peel and wash 3 good-sized carrots, chop them, and add to the pot.

After 5 hours, cut a small cabbage in half and then cut the halves into eight pieces.

Add the cabbage to the pot and cover it, cooking for another 2 hours.

After 10 hours, remove the corned beef from the pot and check the internal temperature with a thermometer, aiming for between 190 and 200 Fahrenheit.

Slice the corned beef against the grain.

Equipment Needed

Allergens