Corned Beef, Carrots & Cabbage


3 stalks celery cut into 2-inch pieces

1 bunch organic carrots or approximately 8 medium-sized carrots cut into 2-inch pieces

1 sweet onion cut into thin wedges

12 Red creamer potatoes

2-3 pounds Lucky’s Market corned beef brisket

1/2 – 1 head green cabbage cut into wedges

2-3 Bay leaves


peppercorns (optional)

1 pinch ground mustard seed (optional)


In a slow cooker, place onions, celery, carrots and potatoes in and around the corned beef brisket. Place some vegetables underneath the brisket and some on top. Pour water over the vegetables and brisket until it just covers the brisket. The brisket is prepared with a mix of spices, so no additional spices are needed, unless you want to enhance with your own flavorings. We added some extra bay leaves, peppercorns and ground mustard seed. Cook on low for 6-8 hours or more. As you near the end of cooking, add the cabbage to the mix and cook for another hour or so. The meat and veggies can continue to sit on simmer for several more hours after cooking. As long as the meat is still covered in its own broth, cooking for longer makes it all the more tender. Happy St. Patrick’s Day!