Slow Cooker Corned Beef and Cabbage

Robert and I were engaged on St. Patrick's Day in 1994.  The next year, as newlyweds for 8 months, we were invited to a Corned Beef and Cabbage dinner with some of Robert's work friends.  We thought it was a fun way to celebrate our engagement day, so we have had Corned Beef and Cabbage on March 17th ever since.  Over the years, I have discovered that corned beef turns out way better in the crockpot.  This is my favorite recipe.

Ingredients

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges

Directions

1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

About 10 years ago, we discovered this recipe for mustard glaze in the Better Homes and Gardens American Heritage Cookbook.  Now we can't have our corned beef without it.

Mustard Glaze:

In a medium saucepan combine 2/3 cup packed brown sugar, 1/2 cup vinegar, 1/2 cup prepared mustard and 1/2 teaspoon garlic powder.  Bring to boiling, stirring till sugar dissolves.  Cook uncovered, for 5 minutes.  If necessary, beat glaze smooth with a wire whisk or rotary beater.  Makes about 1 cup.