Ingredients

The following ingredients have 4 Servings
  • 1 cup celery (stalks, cut into 3-inch pieces)
  • 2 cups carrots (cut into 2-inch pieces)
  • 1 small yellow onion (cut into 1-inch wedges, root-end left intact)
  • 1 pound red potatoes (cut in half)
  • 3 cloves garlic (roughly chopped)
  • 2 bay leaves (dried)
  • 2 pounds corned beef brisket (plus pickling spice packet)
  • 1 small cabbage (cut into 2-inch wedges, (about 8 pieces))
  • 4 cups beef broth
  • ¾ cup dijon mustard (coarse ground )
  • 2 tablespoons guinness beer (or other stout or porter)
  • ¼ cup honey

Instruction

  • Trim most of the visible fat off of the corned beef, leaving about 1/8-inch layer on top, or remove completely.
  • Place the beef in a 6 quart slow cooker slow cooker, fat side up. Sprinkle with pickling spice.
  • Add the celery, carrots, onion, potatoes, garlic and bay leaves along the sides and remaining on top.
  • Add beef broth to the pot. Cover and cook until corned beef and vegetables are tender, 4 to 5 hours on high or 8 to 9 hours on low setting.
  • Arrange cabbage on top of the corned beef, cover and continue to cook until cabbage is tender, 30 to 60 minutes on high.
  • The meat is done when a fork can easily pierced into the meat, and the internal temperature reaches at least 160ºF (71ºC).
  • In the meanwhile mix mustard sauce, cover and refrigerate.
  • Remove the beef from the pot, trim off any excess fat is desired. Transfer to a foil-lined baking sheet.
  • Spread a thin layer of the mustard sauce on top of the surface.
  • Broil the beef about 6-inches away from the top heating element, until the mustard is lightly browned, about 5 to 8 minutes.
  • Slice corned beef against the grain and serve with vegetables and extra mustard sauce.