Corned Beef and Cabbage
by Brie Miller
2 celery stalks (cut into 3-inch pieces)
1 small yellow onion (cut into 1-inch wedges) (root end left intact)
6 sprigs thyme (Fresh)
3 carrots (cut into 3-inch pieces)
3 lbs corned beef brisket plus pickling spice packet or 1 tablespoon pickling spice
1/2 head Savoy cabbage (cut into 1 1/2-inch wedges)
1/2 pound small potatoes (halved if large)
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). I like to add the potatoes halfway through cooking or they get kind of funky.
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, 25 - 45 minutes
Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
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