SLOW-COOKER CORNED BEEF & CABBAGE

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Photo Credits: dishmaps.com

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

DIRECTIONS

  1. In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme.
  2. 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).
  3. Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low).
  4. Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low).
  5. Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

Credits to: marthastewart.com