Corned Beef And Vegetables II

Recipe Ingredients

3 3/4 lbs	1702g / 60oz	Corned beef brisket with spice packet - trimmed of fat
3/4 lb	340g / 11oz	Small boiling onions
7 lbs	3178g / 112oz	Red potatoes - (abt 1 lb) (small)
2		Bay leaves
12 oz	340g	Amber lager beer
2 tablespoons	30ml	Dijon mustard
2 tablespoons	30ml	Molasses
1 tablespoon	15ml	Garlic clove - minced (large)
1/2 tablespoon	7.5ml	Green cabbage head - cut 7 wedges (small)
3 1/2 tablespoons	52ml	Dijon mustard

Recipe Instructions

Trim fat from brisket. Place next 4 ingredients into 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 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 mustard.

This recipe yields 7 servings.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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