Corned Beef and Vegetables
Cooking MethodSlow Cooker
Ingredients
- 3 3/4 pounds cured corned beef brisket with spice packet
- 14 small boiling onions, about 3/4 pound
- 7 small red potatoes, about 1 pound
- 2 bay leaves
- 12 ounces amber lager beer
- 2 tablespoons Dijon mustard
- 2 tablespoons molasses
- 1 large garlic clove, crushed
- 1/2 small head green cabbage, cut into 7 wedges, about 1 pound
- 3 1/2 tablespoons Dijon mustard
Instructions
Trim fat from brisket. Place next 4 ingredients int a 4 quart electric slow cooker; place brisket on top of vegetables. Combine spice packet from brisket, beer, and next 3 ingredients in a bowl; stir well with a whisk. Pour mixture over brisket. Cover; cook on low-heat for 8 hours. Add cabbage; cover, and cook an additional 1 hour or until tender. Discard bay leaves and cooking liquid. Cut corned beef diagonally across the grain into thin slices. Serve beef and vegetables with 3 1/2 tablespoons mustard.
