Food and Recipes Recipes Slow-Cooker Corned Beef and Cabbage 4.0 (2) 1 Review If there's one region of the country that can lure Southerners out of the South, it's New England. Chalk it up to a shared appreciation for small towns with historic charm and a coastline with plenty of stories to tell. Mention New England, and we start having visions of maple trees in blazing fall color, crystalline lakes, snow-covered forests, and cozy inns with roaring fireplaces—or cozy inns with no humidity in the summertime. We picture a lighthouse on a rugged bluff, guiding ships at sea, and cottages that have dotted the landscape for centuries. Can't make the trip north right now? Here's a dish guaranteed to take you there. Our Slow Cooker Corned Beef and Cabbage, a.k.a., New England Boiled Dinner, features a spicy brisket with cabbage, carrots, and potatoes. It's simple comfort food, which you can simplify even more if you'd prefer basic corned beef and cabbage—just drop the other vegetables and enjoy. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on February 28, 2019 Print Share Share Tweet Pin Email Photo: Antonis Achilleos Active Time: 20 mins Total Time: 8 hrs 20 mins Yield: Serves 8 (serving size: about 3 oz. beef, 3/4 cup vegetable mixture) Ingredients 8 allspice berries 2 large bay leaves, crumbled 1 teaspoon black peppercorns 1/2 teaspoon mustard seeds 1/2 teaspoon coriander seeds Cooking spray 1 large (12 to 16 oz.) yellow onion, cut into chunks 1 (3- to 4-lb.) beef brisket, trimmed 3 garlic cloves, smashed 2 teaspoons kosher salt, divided 4 cups lower-sodium beef broth 1 1/2 pounds small red potatoes (about 7), peeled and quartered 4 large carrots, peeled and quartered (about 12 oz.) 1/4 teaspoon black pepper 1 small head cabbage, cut into 8 wedges (about 1 1/2 lb.) Directions Place allspice berries, bay leaves, peppercorns, mustard seeds, and coriander seeds in center of 6- x 6-inch cheesecloth square; gather into a pouch, and tie with a piece of kitchen twine. Set aside. Spray inside of a 6-quart slow cooker with cooking spray. Place onion in bottom of slow cooker. Place brisket on top of onions, and sprinkle evenly with smashed garlic cloves and 1 teaspoon of the salt. Pour broth over top of brisket. Add the spice pouch to the slow cooker. Cover and cook on LOW 4 hours. Add potatoes, carrots, pepper, and remaining 1 teaspoon salt to slow cooker. Cover and cook on LOW 2 hours. Nestle cabbage wedges into mixture; cover and cook on LOW 2 more hours. Remove beef from slow cooker, and let rest 10 minutes before slicing. Remove vegetables from slow cooker with a slotted spoon. Remove and discard spice pouch. Serve corned beef on platter with vegetables. Spoon a little of the cooking liquid over corned beef and vegetables, and serve some of the au jus on the side. Print