Slow Cooker Corned Beef and Cabbage

Ingredients

• 2 pounds corned beef brisket (plus pickling spice packet)
• 1 cup celery (3" pieces)
• 2 cups carrots (2" pieces)
• 1 small yellow onion (1" wedges)
• 1 pound baby red potatoes (halved)
• 3 cloves garlic (roughly chopped)
• 2 dried bay leaves
• 1 small cabbage (2" wedges, 8 pieces)
• 4 cups beef broth
• 3/4 cup coarse ground dijon mustard
• 2 tablespoons guinness beer
• 1/4 cup honey

Instructions

1. 1

   Prepare the Corned Beef - Trim most of the visible fat from the corned beef, leaving about a ⅛ inch layer on top, or remove completely. Place it in a 6-quart slow cooker, fat side up. Sprinkle with pickling spice.

2. 2

   Add the Vegetables - Add the celery, carrots, onion, potatoes, garlic, and bay leaves along the sides and top. Add beef broth to the pot.

3. 3

   Slow Cook - Cover and cook until the corned beef and vegetables are tender, 4 to 5 hours on high or 8 to 9 hours on low setting.

4. 4

   Add the Cabbage - Arrange the cabbage on top of the corned beef, cover, and continue cooking until cabbage is tender, 30 to 60 minutes on high.

5. 5

   Make the Mustard Sauce - In a small bowl, mix together mustard, beer, and honey. Cover and refrigerate.

6. 6

   Check for Doneness - The meat is done when a fork can easily pierce it, and the internal temperature reaches at least 160ºF (71ºC). Remove the beef from the pot, and trim off any excess fat if desired.

7. 7

   Glaze with Sauce - Spread a thin layer of mustard sauce over the corned beef.Optional: For a browned crust, place the meat on a foil-lined baking sheet and broil in the oven about 6 inches away from the top heating element. Cook until the mustard is lightly browned, about 5 to 8 minutes. Check every minute to monitor the browning to prevent burning.

8. 8

   To Serve - Slice the corned beef against the grain and serve with vegetables and extra mustard sauce.