St. Patrick’s Day is coming, so it’s time for a great corned beef recipe.  This one is so easy it’s insane.  Seriously.  It is full of flavor, you have all of the sides in the same slow cooker (potatoes, carrots, onion, and cabbage), and it’s a must have for St. Patrick’s Day.  I adapted my recipe from a recipe from foodiecrush.com.  Check out the original here!  There is even an Instant Pot option included at foodiecrush.com.  I tend to fill my Crock Pot to the brim, so I’m not even attempting the Instant Pot option, but if you’re cooking a smaller amount, it might be worth a shot!

Ingredients

• 3 carrots peeled and cut into 3-inch pieces
• 1 yellow onion peeled and quartered
• 1/2 pound small potatoes halved
• 1 corned beef brisket about 3 pounds, plus pickling spice packet or 1 tablespoon pickling spice
• 16 oz beef broth
• 6 sprigs fresh thyme
• 1/2 head Savoy cabbage cut into 1 1/2-inch wedges
• 1/2 cup sour cream
• 3-4 tablespoons prepared horseradish to taste

Directions

1. In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice. Pour the beef broth over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours, or 10-12 hours on low.
2. Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1 1/2 to 2 hours on low). Thinly slice the corned beef against the grain and serve with the vegetables and cooking liquid with the horseradish sauce.