Corned Beef and Cabbage
Submitted by N. F.

Description

Ingredients
1 large head green cabbage (cut into sixths)
1 1/4 pounds small 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 beef broth or non-alcoholic beer
1 bay leaf
1 thyme sprig
2 teaspoons mustard seeds
1 teaspoon dry mustard
1 piece (4 pounds) corned beef
1 cup grainy mustard

Instructions
Stir together cabbage, potatoes, celery, carrots, onions, broth, herbs spices and 1 1/2 cups water in slow cooker.
Rinse corned beef and pat dry; place corned beef in vegetable mixture and cook, covered, on low heat until very tender, approximately 6 hours.
Remove corned beef from crock pot and pull meat apart into big chunks. Spoon vegetables and broth into serving bowls. Top each bowl with the corned beef meat and serve with the grainy mustard.

Happy St. Patrick's Day!