Part I

3 – 4 lb corned beef brisket with spice packet, trimmed
4 cups hot water
2 tbsp cider vinegar
2 tbsp sugar
½ tsp freshly ground pepper
1 large onion (or 2 medium), cut into wedges

In a 6 qt electric slow cooker, combine the water, vinegar, sugar, pepper, onion, and spice packet; mix well. Place the corned beef in the mixture. Cover and cook on low for 8 – 9 hours.

Part II

Cabbage
Potatoes
Carrots
Spicy/grainy mustard
Dijon mustard
½ cup dry breadcrumbs (I use Panko)

Remove the corned beef from the slow cooker and place it the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Cover with foil and keep warm. Mix the Dijon and the spicy mustard….may mix Dijon with just horseradish….use about 3 tbsp of each, more or less to taste. Spread the mustard mixture over the top of the corned beef, then press bread crumbs into mustard. Preheat the broiler and broil the corned beef for a few minutes until browned.

Before you broil the corned beef, cook the cabbage, potatoes, & carrots. You may strain the liquid from the corned beef, de-fat it, and use it to cook the vegetables, if you like.

I prefer to roast the potatoes and carrots. Just toss them with olive oil, salt, & pepper and spread on a jelly roll pan. Roast at 450 degrees for about 30 minutes or until nicely browned….turning once. I steam the cabbage. In order to steam the cabbage, cut it into 1 inch pieces and put in a shallow, lidded pan with a little water or liquid from the corned beef, salt and pepper to taste. Cook over medium heat until crisp tender…..we don’t like mushy cabbage!

Enjoy!