Slow Cooker Corned Beef with Guinness Mustard

INGREDIENTS

Corned Beef-
• 1 cup celery, stalks, cut into 3-inch pieces
• 2 cups carrots, cut into 2-inch pieces
• 1 small yellow onion, cut into 1-inch wedges (root end left intact)
• 1/2 pound red potatoes, or fingerling, cut in half if large
• 3 cloves garlic, roughly chopped
• 2 bay leaves, dried, (optional)
• 2 pounds corned beef brisket, plus pickling spice packet
• 1 small napa cabbage, cut into 2-inch wedges (about 8)
• 3 cups beef broth, low sodium

Mustard-
• 3/4 cup dijon mustard, coarse ground
• 3 tablespoons guinness stout beer, or other stout or porter
• 1 1/2 tablespoons shallot, minced
• 2 teaspoons honey

INSTRUCTIONS

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