Corned Beef & Cabbage with Red Currant-Mustard Sauce Crockpot

Ingredients

• 2 1/2 - 3 lb. boneless corned beef brisket
• 3 ribs celery, cut into 3-inch lengths
• 2 medium onions, cut lengthwise into quarters
• 3 1/2 cups water
• 1 lb. green cabbage, cut into 3-inch wedges
• 1 lb. red potatoes, cut into 2-inch pieces
• 6 - 8 small carrots, tops trimmed or 4 medium carrots, cut crosswise into thirds
• 1/2 cup water
• 2 Tbsp. butter, melted
• salt and pepper
• chopped parsley (optional)
• Red Currant-Mustard Sauce

Instructions

Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. Add corned beef seasoning packet, if included, and 3-1/2 cups water. Cover and cook on HIGH 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. Remove brisket; set aside. Discard cooking liquid and solids.

Place cabbage, potatoes and carrots in 2-1/2 quart microwave-safe casserole; add 1/2 cup water. Cover and microwave on HIGH 15 minutes, or until vegetables are tender, stirring once. Drain vegetables; add butter and salt and pepper, as desired; toss to coat.

Carve brisket diagonally across the grain into thin slices. Serve with vegetables and Red Currant-Mustard Sauce. Garnish with chopped parsley, if desired.

Suggestions

Cook’s Tip: If corned beef does not come with seasoning packet, substitute 1 teaspoon whole black peppercorns and 1 bay leaf. Variation: To cook on stovetop, bring corned beef, seasoning, onions, celery and water to boil. Reduce heat and simmer until fork-tender, about 2-1/2 to 3-1/2 hours. Prepare vegetables as directed above.