My mother relies on this easy 3 ingredient dinner every March when we crave something hearty. The salty tender meat falls apart effortlessly alongside buttery soft vegetables after simmering all day l

Every March, right when the Midwest weather can’t decide if it’s winter or spring, my mom pulls out her slow cooker and makes this 3-ingredient corned beef. It’s the kind of set-it-and-forget-it dinner that quietly simmers all day while you’re at work, then rewards you with salty, fall-apart tender meat and buttery soft cabbage in a cozy, savory broth. This is a very stripped-down take on classic corned beef and cabbage—no fancy extras, just the brisket with its seasoning packet, potatoes, and cabbage doing all the heavy lifting. If you’re craving something hearty for St. Patrick’s Day (or any chilly weeknight), this is the easiest way I know to get it on the table with almost no effort.

Serve the sliced corned beef and cabbage straight from the slow cooker broth in a big shallow bowl, making sure everyone gets plenty of the soft vegetables and some of the salty cooking liquid spooned over top. A side of crusty bread or dinner rolls is perfect for soaking up the broth. If you want to round things out a bit more, add a simple green salad or steamed green beans for something fresh and crisp. Leftovers reheat beautifully and are great tucked into sandwiches the next day with a swipe of mustard or piled into a bowl with extra broth for a cozy, almost-soup situation.

Servings: 6

3–4 pound corned beef brisket with seasoning packet

Place the potatoes in an even layer on the bottom of a large slow cooker (5–7 quarts works well). This creates a base for the meat and keeps it slightly elevated as it cooks.

Remove the corned beef brisket from its packaging and place it, fat side up, on top of the potatoes in the slow cooker. Sprinkle the included seasoning packet evenly over the top of the brisket.

Pour in just enough cold water to come about halfway up the sides of the brisket and potatoes. You don’t want to fully submerge the meat—keeping it partially above the water helps it stay flavorful and not washed out while still creating a savory broth.

Cover and cook on Low for 7–8 hours, or until the corned beef is very tender and easily pulls apart with a fork. If you’re home, you can skim off any foam or excess fat that rises to the top, but it’s not required.

Once the meat is tender, carefully tuck the cabbage wedges around and on top of the corned beef, pressing them gently into the hot cooking liquid. Recover the slow cooker and continue cooking on Low for 1½–2 hours, or until the cabbage is very soft and buttery in texture.

When ready to serve, transfer the corned beef to a cutting board and let it rest for 5–10 minutes. Slice it against the grain into thick slices so it stays tender and doesn’t fall apart too much.

Arrange the cabbage wedges and potatoes in a large serving bowl, then lay the sliced corned beef over the top. Ladle some of the clear, savory cooking broth over everything to keep it moist and flavorful. Serve warm, with extra broth on the side for spooning over individual portions.

For a slightly richer flavor without adding more ingredients, you can brown the corned beef in a hot skillet for a few minutes per side before adding it to the slow cooker—this step is optional but adds a bit of depth. If you prefer firmer cabbage, add the wedges only for the last 45–60 minutes of cooking instead of the full 1½–2 hours. To make this even more weeknight-friendly, you can prep everything the night before: layer the potatoes and brisket in the slow cooker insert, cover, and refrigerate; in the morning, add water and set it to Low before heading out, then add the cabbage when you get home. For smaller households, look for a 2–2½ pound brisket and reduce the potatoes and cabbage slightly; leftovers still freeze well in portions with some broth. If you like a stronger salty bite, don’t rinse the brisket before cooking; for a milder flavor, give it a quick rinse under cold water first. And if you ever decide to go beyond three ingredients, this base recipe is a great starting point for adding carrots, onions, or a splash of beer to the cooking liquid for extra flavor.