Slow-Cooked Corned Beef in Beer with Red Currant-Mustard Sauce

Ingredients

• 2 medium onions, cut into quarters
• 1 bottle (12 ounces) beer
• 2-½ cups water, divided
• 1 boneless corned beef brisket with seasoning packet (2-½ to 3 pounds)
• 3 tablespoon(s) country Dijon-style mustard
• 1 jar(s) (12 ounces) red currant jelly
• Red Currant-Mustard Sauce:
• + 6 more ingredients
• • Chopped fresh parsley (optional)
  • 2 tablespoon(s) butter , melted
  • 6 to 8 baby carrots, trimmed or 4 medium carrots, cut crosswise into thirds
  • 1 pound(s) red-skinned potatoes, cut into 2-inch pieces
  • 1 pound(s) green cabbage, cut into thin wedges
  • 3 ribs celery, cut into 3-inch pieces

Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. Sprinkle contents of seasoning packet over brisket. Add 2 cups water and beer. Cover; cook on HIGH 6 to 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during c...

View full recipe at Recipe Tips