- 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
- 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.
Credits to: marthastewart.com