This delicious Corned Beef and Cabbage recipe from Martha Stewart is simple, hearty, and perfect for a comforting meal. Tender, slow-cooked corned beef pairs wonderfully with creamy potatoes and soft cabbage. It’s easy to customize with common veggies, making it a flexible dinner that’s ideal for busy days. Serve hot with tangy grainy mustard for extra flavor!
Recipe 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 1 ½-inch wedges
- Grainy mustard, for serving
How To Make Corned Beef And Cabbage?
- Prepare the slow cooker: In a 5-to-6-quart (4.7-to-5.7-liter) slow cooker, place celery, carrots, onion, potatoes, and thyme.
- Add the corned beef: Place the corned beef, fat side up, on top of the vegetables. Sprinkle evenly with pickling spice.
- Cook the corned beef: Add enough water to almost cover the meat (about 4–6 cups / 950 ml–1.4 liters). Cover and cook on HIGH for 4¼ hours or LOW for 8½ hours, until the corned beef is tender.
- Add the cabbage: Arrange cabbage wedges over the corned beef. Cover and continue cooking until the cabbage is tender, about 45 minutes on HIGH or 1½ hours on LOW.
- Slice the corned beef: Carefully remove corned beef from the slow cooker and thinly slice against the grain.
- Serve: Serve the sliced corned beef with the cooked vegetables, a drizzle of cooking liquid, and grainy mustard on the side.
Recipe Tips:
- Pickling Spice Control: Use the pickling spice packet provided or measure carefully (1 tablespoon). Too much can make the dish overly spicy or bitter.
- Water Level: Add just enough water to almost cover the meat. Too much water can dilute flavor; too little might dry out the meat.
- Cooking Time: Don’t rush cooking! Slow cooking on low (8½ hours) gives you more tender, flavorful corned beef than cooking on high.
- Cutting Beef: Always slice corned beef against the grain. This ensures tender slices instead of tough, chewy meat.
- Cabbage Timing: Add cabbage near the end, as instructed. Overcooking cabbage can make it mushy, losing its nice texture and taste.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover corned beef and cabbage cool to room temperature. Place in an airtight container and refrigerate for up to 3–4 days.
- Freeze: First, cool completely, then store in an airtight, freezer-safe container or bag. Freeze for up to 2–3 months
- Reheat: Heat leftovers in a saucepan over medium heat. Add a little cooking liquid or water, cover, and warm gently for about 10 minutes, stirring occasionally, until hot.
Nutrition Facts
- Calories: 275
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 40mg
- Sodium: 350mg
- Potassium: 100mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 4g
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Martha Stewart Corned Beef And Cabbage
Description
This delicious Corned Beef and Cabbage recipe from Martha Stewart is simple, hearty, and perfect for a comforting meal. Tender, slow-cooked corned beef pairs wonderfully with creamy potatoes and soft cabbage. It’s easy to customize with common veggies, making it a flexible dinner that’s ideal for busy days. Serve hot with tangy grainy mustard for extra flavor!
Ingredients
Instructions
- Prepare the slow cooker: In a 5-to-6-quart (4.7-to-5.7-liter) slow cooker, place celery, carrots, onion, potatoes, and thyme.
- Add the corned beef: Place the corned beef, fat side up, on top of the vegetables. Sprinkle evenly with pickling spice.
- Cook the corned beef: Add enough water to almost cover the meat (about 4–6 cups / 950 ml–1.4 liters). Cover and cook on HIGH for 4¼ hours or LOW for 8½ hours, until the corned beef is tender.
- Add the cabbage: Arrange cabbage wedges over the corned beef. Cover and continue cooking until the cabbage is tender, about 45 minutes on HIGH or 1½ hours on LOW.
- Slice the corned beef: Carefully remove corned beef from the slow cooker and thinly slice against the grain.
- Serve: Serve the sliced corned beef with the cooked vegetables, a drizzle of cooking liquid, and grainy mustard on the side.
Notes
- Pickling Spice Control: Use the pickling spice packet provided or measure carefully (1 tablespoon). Too much can make the dish overly spicy or bitter.
- Water Level: Add just enough water to almost cover the meat. Too much water can dilute flavor; too little might dry out the meat.
- Cooking Time: Don’t rush cooking! Slow cooking on low (8½ hours) gives you more tender, flavorful corned beef than cooking on high.
- Cutting Beef: Always slice corned beef against the grain. This ensures tender slices instead of tough, chewy meat.
- Cabbage Timing: Add cabbage near the end, as instructed. Overcooking cabbage can make it mushy, losing its nice texture and taste.
Martha Stewart Corned Beef And Cabbage