Crock Pot Corned Beef And Cabbage - cooking recipe

Ingredients

3 carrots, cut into 1 inch pieces
3 parsnips, cut into 1 inch pieces (sweeeter then carrots)
3 -4 lbs corned beef brisket
2 -3 onions, cut into quarters
10 small red potatoes, halved, 6 medium quartered, 4 large cut into six pieces
1 small head of cabbage, cut into wedges keeping the core on each wedge so they stay in wedges
1/2 - 2 teaspoon mustard powder
1/2 - 2 teaspoon garlic powder
1 sprig thyme
1 teaspoon sugar
12 ounces Guinness stout
1 cup water
1 teaspoon salt
1 teaspoon pepper

Preparation

Place carrots and parsnips into bottom of crock pot.
Add corned beef brisket & onions.
Mix together beer, water, sugar, dry mustard, garlic powder, sprig of thyme, salt and pepper.
Pour into crock pot.
Cover & cook on low heat for 8 hours.
If carrots, parsnip and onions are tender you can remove them, placing them in a covered dish. Add cabbage wedges and potatoes to crock pot & push down into liquid.
Turn crock pot on high & cook 2 more hours adding back the veggies if removed just to warm.
Serve with a good mustard or place corned beef on a foil lined cookie sheet fat side up. Score fat, broil 3 minutes then pour about 1/2 cup Pineapple Ham Glaze Great for Corned Beef recipe # 57813 on top and broil for 2 more minutes.