Low and Slow Corned Beef and Cabbage
2 celery stalks, chopped into large pieces
3 carrots, cut in thumb sized pieces
1 small yellow onion, cut into wedges
10 baby red potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds)
1 TBSP C&C Traditional Pickling Spice
1/2 cup stout beer (optional)
1/2 head Savoy cabbage, cut into wedges
Salt to taste
Grainy mustard, for serving
In a 5 or 6 quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with C&C Traditional Pickling Spice. Add beer if using then enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, about 6 hours on low.
Arrange cabbage over corned beef, salt to taste, cover, and continue cooking until cabbage is tender, approximately 1 1/2 hours on low heat. Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.