Slow-Cooker Corned Beef and Cabbage
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
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.
WATCH: How to Slice Cabbage
Notes
Corned Beef Pickling Spice
3/4 teaspoon mustard seed
3/4 teaspoon coriander seed
1/2 teaspoon black pepper, fresh, coarsely cracked
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
18 allspice berries
10 whole cloves
5 cardamom pods, cracked
3 bay leaves, crumbled
1 1/2 inch long cinnamon stick, cracked with a mallet into small pieces
From http://www.lobels.com/corned-beef/p/RCP0196