Slow-Cooker Corned Beef and Cabbage

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Slow-Cooker Corned Beef and Cabbage

So good! I didn’t have an onion and put the cabbage on top st the beginning. Everything was done after about 6 hours on high. Added a little celery salt and a bay leaf. Delicious! Just as good as any other corned beef and cabbage that I’ve had before maybe even better!

Ingredients

• 1 small yellow onion, cut into 1-inch wedges (root end left intact)
• 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
• 2 celery stalks, cut into 3-inch pieces
• 3 carrots, cut into 3-inch pieces
• Grainy mustard, for serving
• 1/2 pound small potatoes, halved if large
• 6 sprigs thyme

Instructions

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

Recipes adapted from :   today.com