Classic Slow-Cooker Corned Beef and Cabbage
Steve Giralt
Inexpensive, easy to cook, and delightfully tender and satisfying, Corned Beef and Cabbage proves a pleasing meal any time—not just on St. Patrick’s Day. At the grocery, look for corned beef brisket. In some cases, the meat will come with a spice packet, which you’ll add to the slow cooker. But some brands cure the meat before packaging; if it’s labeled as “corned,” you’re set. We developed a recipe that cooks over 7 or 8 hours on low, but is also ready after 4 to 5 hours of cooking on high, for quicker preparation, or even a warming Sunday supper.
How to Make It
Step 1
Combine the thyme, caraway seeds, beef (cut in half to fit if necessary) with spice packet, carrots, cabbage, potatoes, and ½ cup water in a 5- to 6-quart slow cooker. Cook, covered, until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Step 2
Transfer the beef to a cutting board and thinly slice.
Step 3
Serve warm with the carrots, cabbage, potatoes, and mustard, sprinkled with fresh thyme leaves.
Scopes2520
2014-03-21T05:40:28-04:00
This was really great! I used 1/2 t. Of dried thyme instead of fresh, and I found that my meat needed to stay on HIGH for 6 hours to be tender. Otherwise I have never had corned beef so tender and tasty! My husband doesn't normally eat corned beef, and he ate it two days in a row. I will make this often now!
lobrien
2014-03-17T12:16:00-04:00
I would suggest using a pressure cooker instead of a slow cooker if you have one.
