i was cold.
the kind of cold that settles in your shoulders and doesn’t leave until you eat something hot with a spoon.
i had the brisket. i had the cabbage.
so i made it—because i needed something to soften.
What the Original Looked Like
martha does it her way:
fat-side-up brisket, onions and potatoes tucked underneath like a bed.
cooked low and long, with thyme and pickling spice doing the whisper work.
cabbage added at the end, still green, still holding shape.
she slices it thin. serves it clean.
with mustard on the side like she’s not mad at you anymore.
What I Did Differently
i didn’t have savoy cabbage.
used regular green, thick leaves. it held up.
my carrots were going soft. still used them. they sweetened up in the broth.
i skipped the mustard at first. then added it halfway through the meal and realized i’d been wrong.
i cooked it on low. let it go all day.
went out, came back, and the kitchen smelled like something was ready just for me.
The Way It Happened in My Kitchen
i layered the pot in a rush.
tossed in the thyme like it was nothing.
the meat went in last—fat side up, like she said. i stared at it too long.
i poured in the water and closed the lid.
then left it.
i didn’t think about it again until the light changed outside and the house started to smell like warmth.
added the cabbage just before dinner.
it wilted perfectly. buttery at the edges. still sturdy enough to hold a fork.
A Few Things I Learned
slow food feels like love.
and mustard isn’t just a condiment—it’s the apology the meat didn’t know it needed.
What I Did With the Extras
chopped them all up the next day.
fried them in a pan until the edges crisped.
ate it with eggs.
felt like a genius.
Would I Make It Again?
absolutely.
next time i’m tired.
next time i need something to hold the day together.
next time i want dinner to cook me.
That’s As Much As I Remember
it was tender.
salty.
soft where it needed to be.
and filling, in the way that doesn’t just mean food.
craving another slow fix? her beef stroganoff sits all day too—and finishes like a creamy exhale.
FAQs
yes. or pickling spice. it’s not corned beef without it.
yep. it won’t be fancy. just familiar.
absolutely. the longer, the better—low and slow wins.
it falls apart when you press a fork to it. and smells like dinner finally came home.
you can. but don’t. you’ll miss the kick.
Martha Stewart’s Corned Beef – Nell’s Version
Description
a slow-cooked corned beef brisket, layered with vegetables and love, served steaming with cabbage and mustard—made to soothe, not impress.
Ingredients
Instructions
- Layer the vegetables. throw celery, carrots, onion, potatoes, and thyme into your slow cooker like a messy bed.
- Add the brisket. fat side up. trust the fat. sprinkle on the pickling spice.
- Pour in the water. enough to almost cover. then walk away. cook on low for 8½ hours or high for 4¼.
- Add the cabbage. after the beef is mostly done, tuck in the wedges. let them soften for another hour or so.
- Slice the beef. take it out, let it rest. slice thin, across the grain.
- Serve warm. vegetables, broth, mustard on the side. eat slow. or fast. either way works.