Sprinkle spice packet onto corned beef brisket, coupled with 4 ingredients, into slow cooker for a traditional dinner that’s the one everyone asks for

This slow cooker 6-ingredient corned beef and cabbage is the kind of cozy, no-fuss dinner that feels like a Sunday supper, even on a busy weeknight. You just nestle the corned beef brisket into the slow cooker, sprinkle the little spice packet right over the top, add four simple ingredients around it, and let it gently cook all day. Corned beef and cabbage has roots in Irish-American kitchens, especially around St. Patrick’s Day, but in our Midwestern house it shows up anytime we want a hearty, stick-to-your-ribs meal that everyone asks for. It’s a great set-it-and-forget-it recipe that fills the house with that familiar, savory smell by dinnertime.

Serve the sliced corned beef with the tender cabbage, carrots, and potatoes spooned alongside and a bit of the cooking liquid drizzled over the top. A side of warm, buttered rye or crusty bread is lovely for soaking up the juices. If your crowd likes condiments, set out Dijon or whole-grain mustard and a little horseradish on the table. A simple green salad or steamed green beans can round out the plate, and for a more festive spread, add some applesauce or a light fruit salad to balance the salty, savory meat.

Servings: 6

1 (3–3.5 pound) raw corned beef brisket with spice packet

Place the potatoes, carrots, and onion in an even layer on the bottom of a large slow cooker. This makes a bed for the meat and keeps it from sticking.

Set the raw corned beef brisket on top of the vegetables, fat side up. Open the spice packet that came with the brisket.

Sprinkle the entire spice packet evenly over the top of the corned beef, letting any loose spices fall down around the meat into the slow cooker.

Pour the water around the sides of the brisket, being careful not to wash off the spices on top. The liquid should come about halfway up the meat; add a bit more water if your slow cooker is very large.

Cover and cook on LOW for 8–10 hours, or until the corned beef is very tender and can be easily pierced with a fork. If you’re short on time, cook on HIGH for about 4–5 hours, but low and slow gives the best texture.

About 1.5–2 hours before serving, tuck the cabbage wedges around the corned beef and down into the cooking liquid as much as possible. Re-cover and continue cooking on LOW until the cabbage is tender but not mushy.

When the meat is done, carefully transfer the corned beef to a cutting board and let it rest for 10 minutes. Use a slotted spoon to lift out the cabbage, carrots, potatoes, and onions, arranging them on a serving platter.

Slice the corned beef against the grain into thin slices. Spoon a little of the hot cooking liquid over the meat to keep it moist, and serve with the cooked vegetables alongside. Offer extra cooking juices at the table for anyone who wants more.

If you have picky eaters, you can keep the cabbage wedges larger so they’re easy to avoid, or cook the cabbage separately in a smaller pot with a ladle or two of the cooking liquid until tender. For a milder flavor, rinse the corned beef under cold water before placing it in the slow cooker to remove some of the surface brine. If your family enjoys a little sweetness, add 1–2 tablespoons of brown sugar on top of the brisket along with the spice packet, or tuck a quartered apple in with the vegetables. To make the vegetables extra hearty, swap half the potatoes for chunks of peeled turnip or parsnips. Leftovers make wonderful sandwiches: chill the corned beef, slice it thin, and serve on rye bread with mustard and a bit of the cooked cabbage. For a lighter meal the next day, chop leftover meat and veggies into bite-size pieces and warm them in a skillet with a splash of the cooking liquid for a quick hash—top with fried eggs if you like. If you need this to cook while you’re at work longer than 10 hours, use the largest brisket that fits your slow cooker and set it to the lowest setting; the extra size and vegetables help prevent overcooking.