Martha Stewart slow-cooker corned beef and cabbage is the easy, hands-off way to fork tender brisket. Carrots, potatoes, and Savoy cabbage slow cook around a brisket in pickling spices, so 5 hours later you have cozy St. Patrick’s Day comfort food.
Serve it sliced against the grain with grainy mustard and brothy cooking liquid for a family dinner that feels special. Adding cabbage 45 minutes before the end keeps it green and tender instead of gray mush.
Martha Stewart Slow-Cooker Corned Beef and Cabbage
Course: DinnerCuisine: American, Irish-AmericanDifficulty: Easy6
servings15
minutes5
hours485
kcalFork tender brisket cooked low and slow in pickling spices, surrounded by sweet carrots, soft potatoes, and bright Savoy cabbage wedges that still hold their shape.
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)
1/2 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
1/2 head Savoy cabbage, cut into 1 ½-inch wedges
Grainy mustard, for serving
Directions
- Place vegetables in slow cooker: In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme.
- Add corned beef: Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice.
- 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).
- 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).
- Slice the beef: Thinly slice corned beef against the grain.
- Serve: Serve with vegetables, cooking liquid, and grainy mustard.
FAQs
Should I rinse corned beef before slow cooking?
Yes. Rinsing the brisket under cold water for about 30 seconds washes off excess surface salt from the curing brine. Skipping this step can make the cooking liquid and vegetables taste too salty. Pat the brisket dry after rinsing, then place it fat side up on the vegetables.
What is the best cut of corned beef for slow cooking?
Brisket flat (also called the first cut) is leaner with a uniform shape that slices neatly against the grain. Brisket point is fattier and shreddable, better for sandwiches. Martha Stewart’s recipe calls for a 3 pound brisket, and either cut works in the slow cooker.
Can I use green cabbage instead of Savoy?
You can, but Savoy cabbage has thinner, crinkled leaves that absorb the brothy cooking liquid better and stay tender without turning mushy. Green cabbage holds up fine too. Just cut it into wedges with the core still attached so the leaves stay together during cooking.
How do I store leftover slow-cooker corned beef?
Slice the beef and store it submerged in the cooking liquid in an airtight container. It keeps in the fridge for 3 to 4 days. Reheat gently in a covered pot with a splash of the liquid so the meat stays moist. The vegetables store well in the same container.
Should I cook corned beef on low or high in the slow cooker?
High takes about 4 and 1/4 hours; low takes about 8 and 1/2 hours. Both produce tender meat. Low gives a slightly more even texture because the collagen breaks down more gradually. If you have the time, low is the safer bet for the most fork tender results.
