Slow-Cooker Corned Beef and Cabbage

Name: Slow-Cooker Corned Beef and Cabbage
Prep time: 15 min
Total time: 5 min
Ingredients: 2 celery stalks, cut into 3-inch pieces; 3 carrots, cut into 3-inch pieces; 1 small yellow onion, cut into 1-inch wedges (root end left intact); 1/2 pound small potatoes, halved if large; 6 sprigs thyme; 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice; 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges; Grainy mustard, for serving

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Prep Time: 15 minutes

Total: 5 hours, 15 minutes

Author : Martha Stewart

Ingredients

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2 celery stalks, cut into 3-inch pieces3 carrots, cut into 3-inch pieces1 small yellow onion, cut into 1-inch wedges (root end left intact)1/2 pound small potatoes, halved if large6 sprigs thyme1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice1/2 head Savoy cabbage, cut into 1 1/2-inch wedgesGrainy mustard, for serving

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Instructions

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In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.