• Print
  • Save
  • Pinterest
  • Email
  • Facebook

St. Paddies Day Corned Beef

St. Paddies Day Corned Beef
  • Prep 15 min
  • Total 5 hr 20 min
  • Servings 8
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.
Updated July 31, 2018


  • 4 medium red potatoes, cut into 1-inch pieces
  • 4 medium carrots, cut into 1-inch pieces
  • 3- to 4-lb corned beef brisket
  • 1 bay leaf
  • 1 head garlic, if desired
  • 4 whole cloves
  • 10 peppercorns
  • 5 allspice berries
  • 2 leeks, white part only
  • 1 small head cabbage, cut into 8 thin wedges


  • 1
    Spray 5 to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots. Top with corned beef; add enough water to just cover beef.
  • 2
    Add bay leaf, garlic, cloves, peppercorns, allspice berries and leeks over corned beef. Cover; cook, on High heat setting 4 1/2 to 6 hours until beef can be easily pierced with a sharp knife.
  • 3
    Remove corned beef from slow cooker to cutting board; cover to keep warm. Add cabbage to slow cooker; cover and cook on High heat setting 30 to 35 minutes or until cabbage is crisp-tender.
  • 4
    Cut corned beef across grain into thin slices; place on serving platter. With slotted spoon, remove vegetables from slow cooker to serving platter.

  • The meat may be cooked a day or two ahead and kept, wrapped in aluminum foil, and stored in the refrigerator. To reheat, wrap in foil; bake at 300°F for about 30 to 45 minutes or until hot.
  • To brown the meat before serving, place it on a roasting pan and place in a 400°F oven until the top is nicely browned, about 10 minutes.

Nutrition Facts are not available for this recipe
© 2021 ®/TM General Mills All Rights Reserved