Corned Beef and Cabbage (Slow-Cooker)

A busy cook's dream, this delicious meal practically makes itself. Toss together corned beef brisket with vegetables and aromatics, push a button and get ready for an ultra-comforting meal.

2 stalks celery, cut into 3" pieces
3 carrots, cut into 3" pieces
1 small yellow onion, cut into 1" wedges, root end left intact
½ lb small potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (~ 3 lbs)
pickling spice pkg or 1 Tbsp. pickling spice
½ head Savoy cabbage, cut into 1½" wedges

To Serve:
grainy mustard

In a 5-6 qt 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 (4-6 cups).

Cover and cook on high until corned beef is tender, 4¼ hours on HIGH or 8½ hours on LOW. Arrange cabbage over corned beef, cover and continue cooking until the cabbage is tender, 45 minutes on HIGH or 1½ hours on LOW.

Thinly slice corned beef against the grain and serve with vegetables, cooking liquid and grainy mustard.

Makes 6 servings.