What You Need
Lean cut of brisket, approximately 3 lb
1 head of green cabbage, quartered into wedges
6 large red potatoes, quartered
6 large carrots, unpeeled and cut into large pieces
2 medium white onions, quartered
1 tsp of onion powder
1 tsp of garlic powder
1 bay leaf, torn
2 Tbsp yellow mustard
1/3 c brown sugar
Salt and pepper to taste
Rinse brisket in cold water and pat dry.
Place brisket in the bottom of the slow cooker.
Cover brisket with mustard.
Place potatoes, carrots and onions on top of brisket.
Season with onion powder, garlic, bay leaf, salt and pepper.
Mix brown sugar with 1 c of cold water and pour over brisket and vegetables.
Add cold water to just below the top of vegetables.
Cook on low for 8 hours.
Place cabbage on the top of vegetables.
Cook for another 2 hours.
TIP: Leftover corned beef can be used for delicious sandwiches!