Corned Beef, Cabbage and Vegetables

Name: Corned Beef, Cabbage and Vegetables
Ingredients: 8 carrots, peeled and sliced; 2 onions, roughly chopped; 10 baby red potatoes, quartered; 2-3 pound corned beef brisket with seasonings; 12 ounces beer; 1/4 cup brown sugar; 2 cups water; 2 Tablespoons cider vinegar; 2 Tablespoons grainy mustard; 1 spice packet from roast; 1/2 cabbage

Ingredients

8 carrots, peeled and sliced
2 onions, roughly chopped
10 baby red potatoes, quartered
2-3 pound corned beef brisket with seasonings
12 ounces beer
1/4 cup brown sugar
2 cups water
2 Tablespoons cider vinegar
2 Tablespoons grainy mustard
1 spice packet from roast
1/2 cabbage

Instructions

Layer carrots, onions and potatoes in a slow cooker.
Rinse the beef and throw away the brine.
Place beef on top of vegetables
Pour beer over brisket.
Mix sugar, water and vinegar and pour over brisket.
Spread mustard over beef.
Sprinkle with seasonings from spice packet.
Cook on low for 12 hours, or high for 6 hours.
Remove beef from slow cooker and cover with foil.
Place in a 200 degree oven to keep warm.
Cut cabbage into wedges and add to slow cooker.
Cook for 30 minutes.

https://www.whythetails.com/beef/corned-beef-cabbage-and-vegetables/