Martha Stewart’s slow cooker corned beef and cabbage is a one-pot meal with a 1.4 kg (3 lb) brisket, carrots, potatoes, celery, and Savoy cabbage. It cooks on high for 5 hours or low for 10, with the cabbage added in the last 45 minutes. Grainy mustard is the only condiment.
This recipe appeared in Everyday Food, March 2012 and is the most popular corned beef on Stewart’s site. She uses the pickling spice packet included with the brisket, which keeps prep to 15 minutes. Savoy cabbage is her choice because it holds its shape better than regular green.
The technique that matters most is timing the cabbage separately. If it goes in at the start, it turns grey and mushy over five hours. Stewart adds it on top of the beef for the last 45 minutes so it stays green and tender.
Martha Stewart Slow Cooker Corned Beef And Cabbage
Course: Beef, DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes5
hours435
kcal5
hours15
minutesA hands-off slow cooker recipe using shop-bought corned beef brisket with its included pickling spices, from Everyday Food (March 2012). The cabbage goes in late to keep its colour and bite.
Ingredients
2 celery stalks, cut into 7 cm (3 in) pieces
3 carrots, cut into 7 cm (3 in) pieces
1 small yellow onion, cut into 2.5 cm (1 in) wedges, root end left intact
225g (½ lb) small potatoes, halved if large
6 sprigs of fresh thyme
1 corned beef brisket, about 1.4 kg (3 lb), plus the included pickling spice packet or 1 tablespoon pickling spice
½ head Savoy cabbage, cut into 4 cm (1½ in) wedges
grainy mustard, for serving
Directions
- Place the celery, carrots, onion, potatoes, and thyme in a 5–6 litre (5–6 quart) slow cooker.
- Set the corned beef fat-side up on top of the vegetables. Sprinkle the pickling spice over the meat.
- Add enough water to almost cover the meat, about 1–1.5 litres (4–6 cups). Cover and cook on high until the beef is tender, about 4 hours 15 minutes. On low, this takes about 8 hours 30 minutes.
- Arrange the cabbage wedges over the corned beef. Cover and cook until the cabbage is tender, about 45 minutes on high or 1 hour 30 minutes on low.
- Transfer the corned beef to a cutting board and rest for 10 minutes. Slice thinly against the grain.
- Serve the sliced beef with the vegetables, some of the cooking liquid, and grainy mustard on the side.
Notes
- Calories: Corned beef brisket 1.4 kg raw, ~0.9 kg cooked at 250 kcal/100g = 2,250 kcal. Vegetables (celery 12 + carrots 75 + onion 40 + potatoes 175 + cabbage 100) = 402 kcal. Total: ~2,652 kcal / 6 servings = 442 kcal, rounded to 435 (conservative adjustment for fat trimmed and left in cooking liquid).
FAQs
Do I need to rinse corned beef before slow cooking?
Yes. Corned beef sits in a salt brine for at least a week, so there’s usually excess salt on the surface. Rinse it under cool running water and pat dry before placing it in the slow cooker. Skipping this step can make the cooking liquid too salty to serve alongside the meat.
Stewart’s recipe doesn’t mention rinsing in the method steps, but her FAQ on the same page confirms you should do it. I rinse mine for about 30 seconds under a cold tap, turning it over to get both sides.
Should I cook corned beef on high or low?
Both work, but the results differ slightly. High takes about 5 hours and produces meat that slices cleanly with a bit of texture. Low takes about 10 hours and gives you softer, more shreddable beef that falls apart when you cut it.
If you want neat slices for serving, use the high setting. If you want pulled-style beef for sandwiches the next day, go with low. Either way, the beef is done when a fork slides in and out of the thickest part without resistance.
Can I use regular green cabbage instead of Savoy?
Stewart says she prefers Savoy because of how it looks and tastes, but adds that regular green cabbage works fine. The main difference is texture. Savoy has crinkled, thinner leaves that soften faster and hold a slight bite. Green cabbage is denser and needs the full 45 minutes to turn tender.
If you swap in green cabbage, cut the wedges slightly thinner so they cook through in the same time. Leave the root end intact on each wedge so the layers don’t separate in the liquid.
How do I slice corned beef properly?
Let the beef rest for 10 minutes after cooking so the juices redistribute. If you slice immediately, the liquid runs out and the meat tastes dry. Place the brisket fat-side down on a board and trim off any excess fat with a sharp knife.
The critical step is slicing against the grain. Look at the lines running through the meat and cut perpendicular to them. Slicing with the grain gives you long, stringy pieces that are tough to chew. Against the grain gives you short fibres in each slice, which makes the beef feel tender even if it’s slightly firm.
How long does leftover corned beef keep?
Stewart says cooked corned beef keeps in the fridge for three to four days and freezes well for two to three months. Store the sliced meat in the cooking liquid to stop it drying out. Reheat gently in a covered pan on the hob over low heat.
Uncooked corned beef in its sealed pouch with the pickling spices lasts five to seven days in the fridge. If you buy it well ahead of St Patrick’s Day, freeze the unopened pouch and thaw it in the fridge for 24 hours before cooking.
What should I serve alongside corned beef and cabbage?
Stewart says the dish is a complete meal on its own with its root vegetables and cabbage. But she suggests Irish-style brown bread spread with salted butter, or a beet horseradish as a sharp condiment alongside the grainy mustard.
If you want potatoes done differently,jacket potato method gives you a crisp skin that soaks up the cooking liquid well. For a lighter side, a green bean salad cuts through the salt and richness. You could also pair this with a different slow-cooked roast for a bigger holiday spread.
