Corned Beef Dinner in the Crock-Pot

Ingredients

• 3-4 lbs corned beef brisket (rinsed, with juices and seasoning packet included)
• 1 onion, sliced
• 3 medium carrots, in chunks
• 3 medium potatoes, peeled and halved
• 1 stalk celery & leaves, sliced
• 1 small head green cabbage, cut in wedges
• 12 ounces your favorite ale (recommend Guinness or Smithwick's Irish Ale)
• 1/8 teaspoon fresh ground black pepper
• 1 bay leaf
• 1 sprig fresh rosemary
• prepared horseradish, for serving
• coarse grain mustard, for serving

Directions

1. 1

   Place sliced onions, carrots, potatoes, and celery in bottom of the crock-pot.

2. 2

   Put in the rinsed beef brisket, fat side up. Add the juices and sprinkle with the spices from the seasoning packet.

3. 3

   Pour ale over all.

4. 4

   Sprinkle with pepper and add the bay leaf and rosemary.

5. 5

   Cover and cook on low 10-12 hours (or on high 5-6 hours), until beef and vegetables are done. During the last hour or two add the cabbage wedges. Please note that cook times may vary with different crock-pot models.

6. 6

   Remove brisket to cutting board and let rest 10 minutes before slicing. Always slice across the grain.

7. 7

   Serve corned beef and vegetables with horseradish & mustard on the side, with some thick slices of warm Irish Soda Bread slathered in real Irish butter!