Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary.
2
Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top.
3
Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard.
4
Pour over brisket, cover pot.
5
Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
6
To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard.
This was my very first corned beef I ever made. I made on St. Patrick's day for company and everone LOVED it! The potatoes came out wonderful!! We also made reubens out of some of the corned beef. I made a point of telling everyone "DON'T EAT THE CARROTS!!" It was a very fun evening! Thanks!
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DH brought home some corned beef (which I've never made before) so I tried this recipe. I couldn't find any small cabbages so I tried one large one instead.
Very tasty, I had been half expecting to hate corned beef and was pleasantly surprised.
Thanks
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this was the leanest corned beef i have ever made, i used a 6 qt crockpot, layered the bottom with the sliced onion, 10 med red potatoes, halved, unpeeled, 2 handfuls of baby carrots, put a 4 lb corned beef atop, doubled the broth mix and i could barely shut it, but a few hours the kitchen smelled wonderful. after hours i turned the beef over and added the cabbage This wonderful meal was devoured, the full house and extras loved it!
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