Slow Cooker Corned Beef and Cabbage

Ingredients

• 2 large carrots, peeled
• 1 yellow onion, peeled
• 6 sprigs fresh thyme
• 1 (3–4 lb) package corned beef brisket, with seasoning packet
• ½ head savoy cabbage
• 1 lb small red-skinned potatoes
• 1 quart water (or stock/beer)
• ½ cup grainy mustard
• 2 tablespoons honey

Method

1. 01

   Base layer: Cut carrots into 3-inch pieces. Halve the onion through the root and cut each half into 3 wedges. Put carrots, onion, and thyme in the bottom of a 6–8 quart slow cooker.

2. 02

   Cook the beef: Set the corned beef fat-cap up on the vegetables. Add 1 quart water and sprinkle on the seasoning packet. Cover and cook on high about 5 hours.

3. 03

   Add cabbage and potatoes: Mix mustard and honey for serving. Cut cabbage into 4 wedges (core intact). Nestle potatoes around the beef and lay cabbage on top. Cover and cook on high about 2 hours more, until beef and vegetables are tender.

4. 04

   Serve: Slice the corned beef and plate with the vegetables and honey mustard.