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Ingredients
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2 -2 1/2 lbs corned beef brisket
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1 medium onion, sliced
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1 stalk celery, cut in 3
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4 medium potatoes, peeled and halved
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4 medium carrots, peeled cut in 3
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1 cup beef bouillon
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1 bay leaf
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1 teaspoon Worcestershire sauce
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1/2 teaspoon dry mustard
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4 small cabbage, cut into wedges
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1 teaspoon caraway seed
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1 garlic clove, smashed
Instructions
- Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary.
- Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top.
- Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard.
- Pour over brisket, cover pot.
- Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
- To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard.