Ingredients

1 large onion, cut into 1/2-inch wedges

2 stalks celery, peeled and cut into 2-inch pieces

2 or 3 sprigs fresh thyme

One 4-pound piece corned beef brisket, rinsed

12 ounces beef broth

2 tablespoons pickling spice

1/2 small head green cabbage, core intact and cut into thick wedges

(If on BIL or HCL plan substitute cabbage for bok choy)

1/2 cup Greek yogurt

1/4 cup prepared horseradish

2 tablespoons whole-grain mustard

3 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

1/2 cup loosely packed parsley leaves, chopped

Directions

1. Layer the onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beef broth and pickling spice. If need be add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
2. Arrange the cabbage over the brisket (it’s OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
3. Whisk together the Greek yogurt, horseradish and mustard in a small bowl.
4. Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
5. Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.