Corned Beef and Cabbage
A St. Patrick’s Day staple.
  • CourseMain Dish
  • 3lbs Market Made corned beef brisket
  • 1/2head Local Featherstone Farm green cabbage, cut into 1/2″ wedges
  • 2stalks celery, cut into 3-inch pieces
  • 3whole carrots, cut into 3-inch pieces
  • 1small yellow onion, cut into 1-inch wedges(root end left intact)
  • 1/2lb small potatoes, halved if large
  • 6sprigs thyme
  • 1Tbsp pickling spice
  • 1-4tsps grainy mustard, for serving
  1. In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme.
  2. 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, 4 1/4 hours (or 8 1/2 hours on low).
  3. Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low).
  4. Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
Recipe Notes

Adapted from