Martha Stewart Corned Beef​

This easy Martha Stewart corned beef recipe makes a hot, hearty meal that’s perfect for a cosy family dinner. Cooked in the slow cooker with tender veggies and cabbage, it’s simple to prepare and full of flavour. You can use everyday ingredients, and it pairs beautifully with grainy mustard for extra depth.

Ingredients Needed

• 2 celery stalks (about 2), cut into 3-inch pieces
• 3 carrots, cut into 3-inch pieces
• 1 small yellow onion, cut into 1-inch wedges (keep root end intact)
• 225 g / ½ lb small potatoes, halved if large
• 6 sprigs fresh thyme
• 3 lb corned beef brisket, with spice packet or 1 tbsp pickling spice
• ½ head Savoy cabbage, cut into 4 cm / 1½-inch wedges
• Grainy mustard, to serve
• 950 ml to 1.4 L / 4 to 6 cups water

How To Make Corned Beef​​

1. Place the vegetables: In a 5 to 6-quart slow cooker, layer the celery, carrots, onion, potatoes, and thyme.
2. Add the corned beef: Place the corned beef on top of the vegetables, fat side up. Sprinkle over the pickling spice.
3. Pour in the water and cook: Add enough water to nearly cover the meat (about 4 to 6 cups / 950 ml to 1.4 L). Cover and cook on High for 4¼ hours or on Low for 8½ hours.
4. Add the cabbage: Arrange the cabbage wedges on top of the meat. Cover and cook on High for another 45 minutes or on Low for 1½ hours, until the cabbage is tender.
5. Slice the beef: Remove the corned beef from the slow cooker and thinly slice it against the grain.
6. Serve: Serve warm with the cooked vegetables, a ladle of the broth, and a side of grainy mustard.

Recipe Tips

• Use the spice packet or real pickling spice: Don’t skip this—it’s what gives the corned beef its classic flavour.
• Place beef fat side up: This helps the fat melt slowly over the meat, keeping it juicy and tender.
• Cut cabbage into thick wedges: Thicker pieces hold their shape better and won’t turn mushy while cooking.
• Add cabbage later: Always add the cabbage near the end to avoid overcooking it.
• Slice against the grain: This makes the meat more tender and easier to chew.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover corned beef cool to room temperature. Then transfer it to an airtight container and store it in the fridge for up to 4 days.
• Freeze: Let the corned beef cool completely, then wrap it tightly or place it in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating gently on the stove or in the microwave.
• Reheat: Preheat the oven to 180°C / 350°F. Place the corned beef and vegetables in an oven-safe dish with a splash of the cooking liquid. Cover with foil and heat for 15–20 minutes until hot.

Nutrition Facts

Serving Size: 1 serving (about 300g)

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 100mg
• Sodium: 1350mg
• Potassium: 850mg
• Total Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 32g

Check out More Recipes:

• Martha Stewart Beef Stroganoff​
• Martha Stewart Shepherd’s Pie​
• Martha Stewart Oven Cooked Bacon
• Martha Stewart Stuffed Cabbage