INGREDIENTS:
2 -2 1/2 lbs corned beef brisket
1 medium onion, sliced
1 stalk celery, cut in 3
4 medium potatoes, peeled and halved
4 medium carrots, peeled cut in 3
1 cup beef bouillon
1 bay leaf
1 garlic clove, smashed
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
4 small cabbage, cut into wedges
1 teaspoon caraway seed
Directions:
-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 favorite mustard.