Steve Giralt
Hands-On Time
20 Mins
Total Time
8 Hours 20 Mins
Serves 4

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.

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