TAMPA BAY, Fla. (BLOOM) – If there’s one thing we can all agree on, it’s that life is busy. Between work, errands, and, let’s be honest, falling into a YouTube rabbit hole about the best way to cook Wagyu steaks (guilty), who has time to stand over a pot all day? Luckily we have the slow cooker: the hero of lazy gourmet cooking.

With St. Patrick’s Day around the corner, let’s talk about a classic that requires minimal effort but delivers maximum flavor—slow-cooker corned beef and cabbage. This is a one-pot wonder that turns a tough cut of meat into a tender, flavorful dish with just a little patience (and a whole lot of set-it-and-forget-it energy).

What’s the Deal With Corned Beef?

Despite what your Irish ancestors may have led you to believe, corned beef and cabbage isn’t exactly a staple in Ireland. It’s more of an Irish-American creation, born out of necessity when immigrants swapped expensive bacon for more affordable beef. Fast forward a few generations, and now it’s the unofficial mascot of March 17.

The “corned” in corned beef doesn’t mean there’s actual corn involved. It refers to the coarse salt used to cure the brisket. And while making your own brine is an adventure, grabbing a pre-corned brisket from the store is the way to go if you value convenience.

The Foolproof Recipe for Slow-Cooker Corned Beef and Cabbage

Ingredients:

• 2 celery stalks, cut into 3-inch pieces
• 3 carrots, cut into 3-inch pieces
• 1 small yellow onion, cut into wedges (keep the root intact so it doesn’t fall apart)
• ½ pound small potatoes, halved if large
• 6 sprigs thyme (because we’re fancy)
• 1 corned beef brisket (about 3 pounds), plus the pickling spice packet it comes with
• ½ head Savoy cabbage, cut into 1 ½-inch wedges
• 4 to 6 cups water
• Grainy mustard, for serving

Directions:

1. Load up the slow cooker: Toss the celery, carrots, onion, potatoes, and thyme into the slow cooker. This creates a flavorful veggie bed for your beef to lounge on.
2. Brisket time: Place the corned beef on top, fat side up. Sprinkle on the pickling spice like you know what you’re doing.
3. Add water and forget about it: Pour in just enough water to nearly cover the meat. Cover and cook on high for about 4 1/4 hours or low for 8 1/2 hours.
4. Cabbage enters the chat: Add the cabbage on top, cover again, and cook until tender—about 45 minutes on high or 1 1/2 hours on low.
5. Rest and slice: Let the meat rest for 10 minutes before slicing against the grain. This step is crucial unless you enjoy chewing for eternity.
6. Serve and savor: Plate up with the vegetables and a side of grainy mustard. Bonus points if you pair it with a slice of Irish soda bread.

Pro Tips for Winning at Corned Beef

• Rinse before cooking: Corned beef is brined in salt, so give it a quick rinse under cold water before throwing it in the pot. No one wants a sodium overload.
• Cut against the grain: Slicing with the grain makes the meat tough. Cutting against it gives you that perfect bite.
• Don’t rush the process: Low and slow is the way to go. If you try to speed things up, you’ll end up with rubbery sadness instead of melt-in-your-mouth deliciousness.

Leftovers? No Problem.

This dish is just as good (if not better) the next day. Use the leftovers to make the ultimate corned beef sandwich—pile it on rye bread with Swiss cheese and sauerkraut, then grill it up Reuben-style. Or, dice everything up for a killer breakfast hash. Either way, you win.

Effortless, comforting, and guaranteed to make you feel like you put in way more work than you actually did. Enjoy, and may your St. Patrick’s Day be filled with great food, good vibes, and zero cooking disasters!

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