By Food & Wine
Perfect for a St. Patrick's Day celebration, this fantastic slow cooker corned beef and vegetables can be refrigerated in the cooking liquid overnight and reheated gently. More St. Patrick's Day Recipes
© David Steele Slow Cooker Corned Beef with Cabbage, Carrots and Potatoes
One 6 1/2-pound corned beef
6 heads of garlic
10 cups water
6 medium carrots, peeled
6 medium red potatoes, halved
One 2-pound head of green cabbage, cut into 6 wedges
Mustard and horseradish, for serving
1. Put the corned beef in a large slow cooker. Add the garlic and 6 cups of the water, cover and cook on high for 5 hours and 30 minutes.
2. Add the remaining 4 cups of water and cook on low until the corned beef is tender, about 1 hour and 30 minutes longer. Transfer the corned beef to a large pan and cover with foil. Discard the garlic.
3. Add the carrots and potatoes to the cooker, cover and cook on high until almost tender, about 2 hours. Add the cabbage wedges and cook until tender, about 45 minutes.
4. On a carving board, carve the corned beef across the grain into 1/3-inch-thick slices. Keeping the slices together, return the meat to the slow cooker and cook on low until heated through, about 15 minutes. Serve the corned beef and vegetables in the cooking liquid, passing mustard and horseradish at the table.
Make Ahead The corned beef and vegetables can be refrigerated in the cooking liquid overnight and reheated gently.
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My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an