Prep time for this St. Patrick’s Day classic is no more than 5 minutes. All you have to do is peel some carrots, slice a cabbage into large pieces and put everything into the pot. The long-simmering dish is as satisfying as it is easy to make.
6 carrots, peeled and cut in half if desired
1 5-pound corned beef (either point cut or flat cut)
1 head of green cabbage, cut into wedges
Pickling spice mix (if your corned beef comes with a packet, use that. If not, mix together a teaspoon of mustard seeds, a teaspoon of coriander seeds, ½-teaspoon allspice berries, ¼-teaspoon caraway seeds and a bay leaf)
2 large sprigs of fresh dill
1) Place carrots in the slow cooker and top with the corned beef, fat-side up.
2) Sprinkle with pickling spice mixture and add the dill. Add water to cover. Cover and cook for 7 hours on low.
3) Add cabbage, tucking the wedges around the meat. Cover and cook on high for one hour.
4) Remove the meat to a cutting board and slice. Return meat to pot and divide meat, carrots, cabbage and broth among plates. Garnish with additional fresh dill and serve with mustard if you like.
Liza Schoenfein is food editor of the Forward. Contact her at firstname.lastname@example.org or on Twitter, @LifeDeathDinner