Name: Slow-Cooker Corned Beef and Cabbage
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT8H25M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons whole peppercorns; 1 tablespoon whole coriander seeds; 1 tablespoon whole mustard seeds; 4 cloves garlic, smashed; 3 bay leaves; One 3- to 4-pound flat-cut corned beef, rinsed; 1 tablespoon dark brown sugar; 6 orange or rainbow carrots, peeled and halved; 6 medium red potatoes, halved; 1 head green cabbage, cored and cut into 12 pieces; 2 tablespoons rice wine vinegar; Homemade or prepared Horseradish Mustard, for serving, recipe follows; 2 tablespoons minced fresh chives; 1/2 cup Dijon mustard; 3 tablespoons prepared horseradish, plus more if desired; 1 teaspoon brown sugar

Directions

Special equipment:

cheesecloth and butcher's twine

Put the peppercorns, coriander seeds, mustard seeds, garlic and bay leaves in a piece of cheesecloth and tie tightly with butcher's twine to make a sachet. Put the corned beef in a slow cooker and pour enough water over it until just submerged (2 to 3 quarts). Add the sachet and brown sugar and cook until the meat is just tender, 8 hours on low or 4 hours on high.
Two hours (on low) or 1 hour (on high) before the corned beef is done, add the carrots, potatoes and cabbage on top of the meat, making sure the veggies are submerged. Continue to cook until the vegetables are tender; if the beef is fork-tender and fully cooked but the vegetables still need time, remove the beef and tent with foil, then continue to cook the veggies until tender.
Transfer the veggies to a bowl using a spider or slotted spoon and immediately toss with the rice wine vinegar.
Slice the corned beef and plate with an assortment of the veggies and some Horseradish Mustard. Garnish with the chives.