Corned Beef and Cabbage

4 Medium red potatoes, cut into 1 inch pieces

4 medium carrots, cut into 1 inch pieces

1 medium onion, cut into 6 wedges

1 (2 to 2 1/2 lb.) Corned beef brisket with seasoning packet

1 (12 oz) can Beer

water

8 thin wedges cabbage

1/4 cup applesauce

2 tablespoons Dijon Mustard

In 4 to 6 quart slow cooker, combine potatoes, carrots and onion. Top with corned beef brisket; sprinkle with seasonings from packet. Add beer and enough water to just cover brisket.

Cover; cook on low setting for 10 to 12 hours

Remove corned beef from slow cooker; cover with foil. Add cabbage wedges to vegetables and broth. Cover; cook on high setting for an additional 30 to 35 minutes or until cabbage is crisp-tender.

Meanwhile, in small bowl, combine applesauce and mustard.

To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon. If desired, skim fat from juices in slow cooker. Serve juices with vegetables and applesauce-mustard mixture with corned beef.

8 servings