Corned Beef and Cabbage

Ingredients

• 1  piece (2 lbs.) 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  piece (4 lbs.) 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.