Just in time for St. Patty’s Day–classic Irish comfort food that practically cooks itself! The March 2012 Everyday Food is full of awesome recipes, including this one. Can you say yum?
Corned beef briskets are on sale pretty much everywhere right now, making this not only easy, but economical! Gather everything, and toss it into the crockpot; you’ll have time to try to catch a leprechaun!
- 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 intact
- 1/2 pound small potatoes, cut in half if large
- 6 sprigs fresh thyme
- 1 corned beef brisket (about 3 lbs) and spice packet, or 1 TBSP pickling spice
- 1/2 head cabbage, Savoy if you can find it, cut into 1 1/2-inch wedges
- grainy mustard for serving
Prepare celery, carrots, potatoes and onion. Place them in a crockpot with thyme.
Place brisket on top, fat side up. Sprinkle with spices and add enough water to almost cover the meat. (This completely filled my crockpot–forcing an adjustment later….)
Cover and cook until corned beef is tender. 4 1/2 hours on high, or 8 1/2 hours on low.
Arrange cabbage over meat. I moved the whole kit and kaboodle to a large pot on the stove–worked just fine. Cover and continue cooking until cabbage is tender. 45 minutes on high, or 1 1/2 hours on low. While the cabbage was cooking, I had enough time to make a loaf of Irish Soda Bread! So fast,so easy, and the perfect yummy addition to this comfort food meal!
Remove everything from the pot, carve the brisket and serve! How ’bout a nice, cold, stout beer with this meal?! Mmmmmm–perfect!
I ended up with not much left over, but plenty of brisket and potatoes to make a corned beef hash to have with over-easy eggs the next morning! Yum!