Slow-Cooker Corned Beef and Cabbage
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- medium red potatoes, unpeeled, cut into 1-inch pieces
- medium carrots, cut into 1-inch pieces
- medium onion, cut into 6 wedges
- corned beef brisket with seasoning packet (2 to 2 1/2 lb)
- can (12 oz) beer or nonalcoholic beer
- thin wedges cabbage
- cup applesauce
- tablespoons Dijon mustard
- 1 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
- 2 Cover; cook on Low heat setting 10 to 12 hours.
- 3 Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
- 4 Meanwhile, in small bowl, mix sauce ingredients.
- 5 To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.
- If your corned beef doesn't have its own seasoning packet, place 1/2 teaspoon black peppercorns, 6 whole cloves and 1 dried bay leaf on a piece of cheesecloth and tie with string. Add the packet to the cooker.
- Corned beef was originally "corned," or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in brine and spices are added for a distinctive tangy flavor.
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