1 flat cut corned beef brisket
2 (12 oz. ea.) cans beer
2 large onions, quartered
potatoes, cut in half
carrots, cut into 1 to 2-inch pieces
cabbage, cut into wedges

Place corned beef brisket into Crock-Pot with its seasoning packet. Add beer and onions. Cook on low for 4 hours. Add potatoes and carrots. Cook for 3 more hours. Add cabbage wedges during last hour or cook separately if not enough room in crock pot. Slice beef against grain. Serve on a large platter with vegetables surrounding it. Serve with whole grain mustard.

Corned beef can be cooked a day ahead of a party, chilled and sliced. Reheat by placing in center of a large piece of aluminum foil. Spread mustard on top. Wrap tightly and place in 200°F oven for 1 to 2 hours.

Note: Cutting potatoes in half allows broth taste to infiltrate potatoes. Broth will not go through the potato skin.

Submitted by: B. Henson