Step 1

In a 5 to 6-quart slow cooker, combine the carrots, celery, onion, potatoes and thyme. Place the corned beef, fat-side-up, on top of the vegetables; sprinkle with pickling spice. Pour in the water (or more—enough to almost cover the meat). Cover and cook on high until the corned beef is tender (4 hours + 15 minutes). Arrange the cabbage over the corned beef, cover and continue cooking on high until the cabbage is tender, 45 minutes.

Step 3

Thinly slice the corned beef against the grain. Drizzle the beef and veggies with the cooking liquid, and serve with mustard.

Step 5

Alternately, you can cook the corned beef for 8 hours + 30 minutes on low and then add cabbage and cook 1 hour + 30 minutes on low).