Crock Pot Corned Beef and Cabbage With Mustard Sauce

I have enjoyed corned beef and cabbage on St. Patty's day my whole life. I can't remember where I found this recipe, but it's the best I have ever had. My very picky mom completely agrees! The mustard sauce is a nice touch but can be completely optional. I love the sauce they serve with their corned beef and cabbage at Kells, so I tried to find something similar and this is what I came up with. I also like to omit the baby potatoes and add extra carrots, serving the dish with mashed potatoes on the side instead. This dish is simple and very tasty.

• Ready In: 13 hrs 5 mins
• Serves: 8

Ingredients

• For the corned beef and cabbage

• 1  small cabbage, quartered
• 4  lbs corned beef, with seasoning packet
• 10  ounces  baby carrots
• 1  lb baby potatoes
•  water

• For the sauce

• 1⁄4 cup stone ground mustard
• 1⁄8 cup white wine
• 1⁄2 teaspoon honey
•  salt and pepper

Directions

1. Put veggies in crock pot. Puncture seasoning packet and place on top.
2. Put corned beef in, fat side up and add 1.5-2 cups water.
3. Cook 8-10 hours on low.
4. Add cabbage, pressing into liquid, and cook an additional 2-3 hours on high.
5. For the sauce:.
6. Combine in small saucepan, bring to simmer, season with salt & pepper, and serve.