Corned beef, cabbage, carrots and potatoes in the slow cooker

A one pot St. Patrick's Day classic

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Ingredients

1 corned beef brisket (around 1kg for 4 people)

1 tsp ground black pepper

1 tsp ground coriander

1 tsp mustard powder

1 tsp ground allspice

1 tsp ground cloves

1tsp soft brown sugar

½ a cinnamon stick

A few sprigs of thyme

A thumb-sized piece of ginger, sliced

8-10 green cardamom pods

5 bay leaves

1 brown onion, quartered

2 stalks of celery, chopped into large chunks

4 carrots, chopped into large chunks

500g washed baby potatoes, cut the larger ones in half

½ a cabbage, cut into wedges

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Method

Step 1

Combine all your ground spices into a small bowl, add the bay leaves, ginger, cardamom, brown sugar and cinnamon stick.

Step 2

Place your brisket into your slow cooker and pour over cold water until the brisket is fully submerged. Throw in your chopped celery, onion and carrots, along with the baby potatoes. Now tip in your spice mix and throw in a few springs of thyme.

Step 3

Place the lid on the slow cooker and cook for 4hrs on high, or 8hrs on low.

Step 4

3hrs into the cook, chop your cabbage into wedges and place in the slow cooker to steam for the final hour of cooking.

Step 5

After 4hrs has elapsed, your corned brisket should be almost soft enough to pull after.

Remove from the slow cooker, slice and serve alongside your drained vegetables.

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