Slow Cooker Corned Beef with Guinness Mustard

• Meat

  • 2 lbs Corned beef brisket

• Produce

  • 2 Bay leaves, dried
  • 2 cups Carrots
  • 1 cup Celery
  • 3 cloves Garlic
  • 1 Napa cabbage, small
  • 1/2 lb Red potatoes
  • 1 1/2 tbsp Shallot
  • 1 Yellow onion, small

• Canned Goods

  • 3 cups Beef broth, low sodium

• Condiments

  • 3/4 cup Dijon mustard, ground coarse
  • 2 tsp Honey

• Beer, Wine & Liquor

  • 3 tbsp Guinness stout beer

Found on jessicagavin.com

Description

Directions

• In a 5 to 6 quart slow cooker, add celery, carrots, onion, potatoes, garlic and bay leaves.
• Trim the visible fat off of the corned beef. Place on top of vegetables and sprinkle with pickling spice. Add beef broth to the pot. Cover and cook until corned beef is tender; 4 to 5 hours on high or 8 to 9 hours on low.
• Arrange cabbage over corned beef, cover and continue to cook until cabbage is tender, 45 minutes on high or 1 ½ hours on low.
• In the meanwhile mix mustard sauce, cover and refrigerate.
• Remove the beef from the pot and transfer to a foil-lined baking sheet. Set oven to broil. Spread a thin layer of the mustard sauce on top of the surface of the corned beef. Broil in the middle of the oven for 3 to 5 minutes. Slice corned beef against the grain and serve with vegetables and extra mustard sauce.

Nutrition