Martha Stewart's classic slow-cooker corned beef is prepared in a 5- to 6-quart slow cooker using a 3-pound corned beef brisket, a variety of vegetables and classic corned beef spices. This dish takes minutes to prepare, at least 5.5 hours to cook and serves six people.
First, prepare the vegetables. Chop two stalks of celery into 3-inch lengths. Cut a small onion into 1-inch wedges, leaving the root end intact, so that the onion resembles a flower. Remove eyes and wash 1/2 pound of small potatoes. If the potatoes are larger than a golf ball, cut them in half.
Place the prepared vegetables in the bottom of the slow cooker along with six sprigs of fresh thyme. Place the corned beef fat side up on top of the vegetables, and top with pickling spice. Many corned beef briskets have a spice packet included, but if one was not, use 1 tablespoon of a pickling spice blend. Add enough water to the pot to almost cover the meat, generally 4 to 6 cups. Cover the slow cooker, and cook for at least four and a half hours on high or eight and a half hours on low.
Cut 1/2 head of Savoy cabbage into 1 1/2-inch wedges. Arrange the cabbage over the cooked corned beef. Replace the cover, and continue cooking until cabbage is tender, about 45 minutes on high or 90 minutes on low. (If the dish had been previously cooked on a different setting, the setting can be changed to speed up or slow down the process at this point.)
Corned beef should be sliced thinly and against the grain. Serve with the vegetables, cabbage, a crusty bread or Irish soda bread and a grainy mustard. Leftovers must be refrigerated and can be reheated or used for sandwich meat or for corned beef hash.