Ingredients Meat & Poultry Beef Recipes Brisket Recipes Slow-Cooker Corned Beef and Cabbage 3.2 (2,062) 41 Reviews Our most popular corned beef recipe makes it easy to get tender meat and vegetables that are cooked just right—and it's hands off. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 5, 2024 Rate PRINT Share Prep Time: 15 mins Total Time: 5 hrs 15 mins Servings: 6 Making corned beef and cabbage in the slow cooker is the easiest way to enjoy this St. Patrick's Day favorite. There's a little prep work, then the slow cooker takes over, streamlining the making of this beloved dish. It's our favorite way to make this one-pot meal. Brie Goldman All About Traditional Irish Soda Bread—and the Best Way to Enjoy It What Is Corned Beef? Corned beef is a type of salt-cured beef. The meat, typically a brisket, sits in a salty brine for at least a week. You can corn beef at home, but many home cooks prefer to buy an already cured beef to cook. The corned beef is cooked long and slow—and the result is a tender piece of meat. The salt brine can be flavored with different spices. These might include a mix of coriander seeds, mustard seeds, black peppercorns, cinnamon sticks, bay leaves, and cloves. How to Shop for Corned Beef and Cabbage for Your St. Patrick's Day Meal Tips for Making the Best Slow-Cooker Corned Beef and Cabbage Corned beef and cabbage will take about five hours to cook on the high setting, and 10 hours on the low setting.We use Savoy cabbage because we like the way it looks—and tastes. Feel free to use regular green cabbage if you prefer.When cutting the cabbage, be sure to leave the root end in so the wedges stay intact. This makes a much better presentation.Add the cabbage wedges after the root vegetables toward the end of cooking since they take less time to soften than carrots, onions, and celery. This ensures the cabbage is still green and appetizing, but is also tender when the meal is ready to serve. Allow about 45 mins for the cabbage if cooking the corned beef on high, and about 1 1/2 hours if cooking on low. The Right Way to Slice Corned Beef Let the corned beef rest for 10 minutes once it is finished cooking. This allows time for the meat juices to redistribute. If you slice corned beef immediately, the juices will seep out and the meat will seem dry. Place the corned beef fat-side down on a chopping board. Use a sharp carving knife to remove any excess fat, if desired.Slice the corned beef against the grain. Ingredients 2 celery stalks, cut into 3-inch pieces 3 carrots, cut into 3-inch pieces 1 small yellow onion, cut into 1-inch wedges (root end left intact) ½ pound small potatoes, halved if large 6 sprigs thyme 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice ½ head Savoy cabbage, cut into 1 ½-inch wedges Grainy mustard, for serving Directions Brie Goldman Place vegetables in slow cooker: In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Brie Goldman Add corned beef: Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice. Brie Goldman Add water and cook: Add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Brie Goldman Add cabbage and cook: Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Brie Goldman Slice corned beef: Thinly slice corned beef against the grain. Brie Goldman Serve: Serve with vegetables, cooking liquid, and grainy mustard. Brie Goldman How to Store Corned Beef Once cooked and cooled completely, corned beef can be refrigerated for three to four days—or frozen for two to three months. If you have uncooked corned beef, store it in the pouch with the pickling spices as you bought it and in the refrigerator for five to seven days. Slow-Cooker Corned Beef and Cabbage Other Corned Beef Recipes and Side Dishes to Try: Instant Pot Corned Beef and Cabbage Quick-Brined Corned Beef and Vegetables Irish Soda Bread Colcannon Beet Horseradish Frequently Asked Questions Do you need to rinse corned beef before cooking? Yes, corned beef should be rinsed because it is cured in a salt brine; there is probably excess salt on the meat. The uncooked corned beef should be rinsed under cool running water before it is cooked. Is corned beef and cabbage a traditional Irish food? No, beef was relatively rare and pricey in Ireland, and corned beef and cabbage was not a well-known dish. Bacon and cabbage or a stew with lamb were more common foods. Corned beef became popular with Irish settlers in the United States, where beef was much more affordable. Can you boil or bake corned beef and cabbage? Yes, corned beef can be boiled or baked in the oven. The most common preparation is boiling, whether on the stovetop or in a slow cooker or Instant Pot. Originally appeared: Everyday Food, March 2012 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.