Martha Stewart Corned Beef and Cabbage Recipe

Erin Merhar

Around St. Patrick's Day, many people find themselves craving traditional Irish-American foods like corned beef and cabbage. Made from humble ingredients, it's an inexpensive meal that's easy to put together, especially if you let your slow cooker do the work! Keep reading to find out how to make slow-cooker corned beef and cabbage for a hearty, easy dinner idea—the gentle, even heat of the slow cooker works wonders.

How do you make corned beef and cabbage in a slow cooker?

Start by adding some aromatics to the base of your slow cooker: carrots, onions, and thyme. These will infuse your cooking liquid with fresh flavors and balance the seasoning of the salty, brined corned beef. The carrots and onions also provide a nice base for the corned beef to sit on in your slow cooker! Remove the corned beef from its package and brine, and place it fat cap-side up over top of the vegetables. Most corned beef packages include a seasoning packet—sprinkle that over the top of the beef. (If you do not have a seasoning packet, 1 tablespoon of a pickling spice will work as a substitute.) Set your slow cooker to high heat, cover, and cook for 5 hours. Because we don't want mushy cabbage or potatoes, we'll add those ingredients closer to the end. After 5 hours, nestle your potatoes around the sides of the corned beef and top with the wedges of cabbage. Cook for 2 to 3 more hours until the corned beef, cabbage, and potatoes are tender.

Does corned beef need to be covered in water in the slow cooker?

Corned beef needs liquid and moisture. That said, it does not need to be completely covered in water in the slow cooker. For this recipe, one quart of water is added to the slow cooker, which fills it about one-third to one-half full, and leaves some the top of the corned beef exposed. As the slow cooker works its magic, the steam it creates will provide gentle, moist heat to cook the part of the corned beef that is not covered in water. This also allows the seasonings placed on top of the corned beef to not wash away!

Can I use a different cooking liquid for corned beef and cabbage?

Absolutely! To boost the flavor of the vegetables, you can substitute 1 quart of chicken or vegetable stock, or even use 2 pints of of light beer in place of the water.

How do you know when corned beef is done in a slow cooker?

Corned beef should be cooked until tender. A good test is to use two forks to gently pull apart a piece of the corned beef—if the meat resists when pulled, it most likely needs more time.

Can you overcook corned beef in a Crock-Pot?

You can overcook corned beef in a Crock-Pot if it's cooked for too long at too high of a temperature. Overcooked corned beef can taste tough and stringy. It's best to follow the recommended cook time and temperature within the recipe.

Is it better to cook corned beef on high or low?

Either setting will work. Cooking on high can shorten the cook time, whereas cooking on low may require more time in the slow cooker for the corned beef to reach its desired internal temperature and tenderize.

Yields: 4 - 6 servings

Prep Time: 0 hours 15 mins

Total Time: 8 hours 15 mins

For the Corned Beef and Cabbage:

2

large carrots, peeled

1

yellow onion, peeled

6

sprigs fresh thyme

1

package corned beef brisket (3 to 4 lbs), with seasoning packet

1/2

head savoy cabbage

1 lb.

small red-skinned potatoes

For the Honey Mustard:

1/2 c.

grainy mustard

2 tbsp.

honey

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1. For the corned beef and cabbage: Cut the carrots into 3-inch long pieces. Cut the onion in half, leaving the root end intact. Cut each half into 3 wedges (6 total). Put the carrots, onion and thyme in the bottom of a 6- to 8-quart slow cooker.
2. Put the corned beef fat-cap side up over top of the carrots and onions in the slow cooker. Cover with 1 quart of water and sprinkle with the seasoning packet. Cover and cook high for 5 hours.
3. For the honey mustard: Mix the mustard and honey in a small bowl.
4. Cut the cabbage into 4 wedges, leaving the core intact. Place the potatoes in the slow cooker around the sides of the corned beef and place the cabbage over top. Cover and cook over high for about 2 more hours, or until the corned beef is tender and the cabbage and potatoes are soft.
5. Slice the corned beef and serve with all of the vegetables and the honey mustard.
   

You can use beer instead of water to infuse your corned beef with even more flavor.

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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a35620974/slow-cooker-corned-beef-and-cabbage-recipe/