Corned Beef and Vegetables

By stretchina

Ingredients

• 20 small boiling onion (about 1 lb.), peeled
• 10 medium carrots (about 1 1/4 lbs.) peeled and quartered
• 10 small red potatoes (about 1 1/4 lbs.)
• 2 bay leaves
• 1 (3 1/4 lb.) cured corned beef brisket with spice packet, trimmed and cut in half
• 1 (12 oz.) bottle amber beer
• 1/2 cup dijon mustard, divided
• 3 tblsps. molasses
• 2 large garlic cloves, crushed
• 1 small cabbage, cut into 10 wedges (about 1 1/2 lbs.)

Preparation

Step 1

1) Place first 4 ingredients in a 6 1/2 qt. electric slow cooker. Reserve spice packet from brisket, place brisket on top of vegetables.

2) Combine reserved spice packet, beer, 3 tblsps. mustard, molasses, and garlic in a bowl, stir well with a whisk. Pour mixture over brisket. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 6 hours. Add cabbage, cover and cook 1 hour or until tender, Discard bay leaves.

3) Cut brisket across grain into thin slices. Serve corned beef and vegetables with remaining 5 tblsps. mustard.