Prep Time: 25 minutes
Cook Time: 11 hours
Total Time: 11 hours, 25 minutes
Yield: 8 servings
- 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. yellow mustard
- 1/4 cup brown sugar
- 1 cup water
- 8 wedges cabbage
Remove corned beef from crockpot and cover with foil, then put into 200 degrees F oven to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.
To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side; I myself prefer honey mustard.
If you have a newer, hotter cooking crockpot you might want to check it after 8 or 9 hours. Although, with this much liquid, there shouldn't be much problem with anything burning.