My husband Errol remembers having this as a child on St. Patrick’s Day. I decided to give it a try.
For this you will need:
2 celery stalks, cut into 3″ pieces
3 carrots, cut into 3″ pieces
1 small onion, cut into 1″ wedges
1/2 lb small potatoes, halved if large
3/4 tsp dried thyme
1 corned beef brisket (about 3 lbs)
1 tbs pickling spice
1/2 head cabbage, cut into 1-1/2″ wedges
In slow cooker, place celery, carrots, onion, potatoes, and thyme.
Place corned beef, fat side up, on top for 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). Arrange cabbage over corned beef, cover and continue cooking until cabbage is tender, 45 minutes (or 1-1/2 hours on low).
Serve and enjoy!