Corn Beef Recipe
Indulge in the rich and hearty flavors of slow-cooked corned beef and vegetables. This comforting dish features succulent corned beef infused with aromatic pickling spices, accompanied by tender carrots, onions, and baby potatoes.
Ingredients
- 3 lbs. corned beef
- 1 tablespoon pickling spice
- 10 carrots (peeled and halved)
- 2 onions
- 12 baby potatoes
- 12 oz. water
- 10 sprigs fresh thyme
- 1 small head of cabbage (quartered)
Instructions
- In a large slow cooker, place the corned beef at the bottom without rinsing it, allowing all the flavorful juices from the packaging to remain. Sprinkle pickling spices over the corned beef.
- Layer the peeled carrots and onions over the corned beef, followed by the baby potatoes. Arrange sprigs of thyme around the slow cooker, then pour the water over the ingredients.
- Set the slow cooker to LOW and cook for 8 hours.
- After 8 hours, carefully rearrange the vegetables to create space for the cabbage.
- Submerge the cabbage as much as possible in the cooking liquid, then cover the crock pot and switch it to HIGH for an additional 1 hour.
- Slice the corned beef against the grain, distribute the vegetables evenly on plates, and serve with a dollop of grainy mustard.