This is a borrowed and hacked Corned Beef and Cabbage, or New England Boiled Dinner recipe.
- 4-6 carrots. cut into chunks
- 2 onions, chopped
- 2-3 lb. corned beef brisket with seasoning packet
- 12 oz. can beer (non alcoholic is fine)
- 2 Tbsp. dijon mustard
- 1/4 cup brown sugar
- 1 cup water
- 8 wedges cabbage
- 4-6 potatoes
In 4-6 quart slow cooker, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Place potatoes around the meat, cover cooker and cook on low setting for 11-12 hours.
Remove corned beef from slow cooker and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in cooker. Cover and cook on HIGH for additional 30-40 minutes or until cabbage is crisp tender.
To serve, cut beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side.
I started with a cabernet pot roast from trader joes as there were no corned beefs sitting around. Used 20-30 peppercorns, kosher salt, and 2 bay leaves for my “seasoning”.