Corned Beef and Cabbage

Makes: 6 servings

Prep: 30 mins
Start to Finish: 6 hrs 30 mins

Ingredients

1 2 pound piece green cabbage, cut into sixths
1 1/4 pounds small Yukon Gold potatoes, halved
3 large carrots, cut into 2- by 1/2-inch pieces
2 large celery ribs, cut into 1-inch pieces
2 medium onions, each cut into sixths
1 cup beer (not dark)
1 bay leaf
1 thyme sprig
2 teaspoons mustard seeds
1 teaspoon dry mustard
1 4 pound piece corned beef
1 cup grainy mustard

Directions

1. Stir together cabbage, potatoes, carrots, celery, onions, beer, herbs, spices, and 1-1/2 cups water in slow cooker. Rinse corned beef and pat dry; nestle corned beef in vegetable mixture and cook, covered, on low heat until very tender, about 6 hours.

2. Remove corned beef from pot and pull meat apart into big chunks. Spoon vegetables and broth into serving bowls. Top each with a piece of corned beef and serve with grainy mustard. Makes 6 servings.