St. Patrick's Day Feast

This slow-cooker recipe for corned beef and cabbage is easy, delicious and stress free!

Crock Pot Corned Beef & Cabbage


1, 3-4 pound corned beef

1 head of green cabbage

6 large yellow or white potatoes, quartered

8 large carrots, peeled and halved

2 large onions, sliced

Pickling or corned beef spices - one bay leaf, tablespoon of yellow mustard seeds, two teaspoons coriander seeds, a teaspoon of fennel seeds, ten allspice berries, ten peppercorns, two whole cloves.

Place corned beef in the pot and add enough water to cover it. Cut onions into large slices and add to the pot along with the spices. Cover, set on low for 6 hours. Once the meat is nearly fork tender, add the carrots and potatoes to the pot. Cook about another hour and add the cabbage. Cook another half hour or until all the vegetables are done. Put the vegetables into a large bowl and put the beef on a wooden cutting board to slice. Reserve some of the liquid in the pot to serve over the meal. 

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