Name: Corned Beef and Vegetables
Ingredients: 3 3/4 pound 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 ounce amber lager beer; 2 tablespoon Dijon mustard; 2 tablespoon molasses; 1 large garlic clove, crushed; 1/2 small head green cabbage, cut into 7 wedges, about 1 pound; 3 1/2 tablespoon Dijon mustard

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.