• 2 celery stalks, cut into 3-inch pieces
• 3 carrots, cut into 3-inch pieces
• 1 small yellow onion, cut into 1-inch wedges (root end left intact)
• 1/2 pound small potatoes, halved if large
• 6 sprigs thyme
• 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
• 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
• Grainy mustard, for serving

• DIRECTIONS

  1. In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
• 

Irish Soda Bread

• Ingredients
  4 cups all-purpose flour, plus extra for currants
  4 tablespoons sugar
  1 teaspoon baking soda
  1 1/2 teaspoons kosher salt
  4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  1 3/4 cups cold buttermilk, shaken
  1 extra-large egg, lightly beaten
  1 teaspoon grated orange zest
  1 cup dried currants
  Directions
  Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.Cool on a baking rack. Serve warm or at room temperature.

  Read more at: http://www.foodnetwork.com/recipes/ina-/irish-soda-bread-recipe.html?oc=linkback