celery stalks, cut into 3-inch pieces
carrots, cut into 3-inch pieces
small yellow onion, cut into 1-inch wedges (root end left intact)
pound small potatoes, halved if large
corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
head Savoy cabbage, cut into 1½-inch wedges
Grainy mustard, for serving
1) In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. 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). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). 2) Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.