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Slow-Cooker Corned Beef and Cabbage Recipe

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This recipe for Slow-Cooker Corned Beef and Cabbage is from The Derby Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 1½-inch wedges
Grainy mustard, for serving
Directions:
Directions:
In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4¼ hours (or 8½ hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1½ hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
Number Of Servings:
Number Of Servings:
4

 

 

 

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