Mustard Glazed Corned Beef

Best St. Patrick's Day Corned Beef Recipe I've ever had.

• Ready In: 6 hrs 30 mins
• Serves: 6

Ingredients

• 6  lbs corned beef brisket, with seasoning pkt
• 1  medium onion, Quartered
• 1  celery rib, cut up
• 1  liter  large carrot, peeled & cut up
• 2  garlic cloves, halved
• 1⁄2 teaspoon peppercorn
• 1 (14 1/2ounce) can beef broth
• 2⁄3 cup  packed brown sugar
• 2  tablespoons mustard
• 2  tablespoons ketchup

• Sauteed Cabbage

• 2  small heads of cabbage
• 1⁄4 cup olive oil or 1⁄4 cup butter
• 1  teaspoon salt
• 1  teaspoon sugar

• Orange Baby Carrots

• 1 (16 ounce) can  baby carrots
• 1⁄3 cup orange marmalade
• 1  tablespoon  orange juice
• 1  teaspoon  chopped parsley
• 1⁄4 teaspoon salt

Directions

1. About 6 hours before serving, put first 7 ingredients in slow cooker on high for 3 hours Turn to low for 2 additional hours Remove and let rest for 15 minute Slice meat and arrange on oven-proof dish. In bowl mix brn. sugar, mustard and kethchup. Spread on top and between meat slices; bake 20 minute at 350 degrees, until glaze is browned.
2. Sauteed Cabbage: Slice cabbage in chunks. Add salt and sugar. Saute until cabbage is tender-crisp.
3. Orange Baby Carrots: In pan over med. heat, melt marmalade, add orange juice, parsley and salt to boiling. Add baby carrots (drained), until heated through. Arrnge on large platter and serve.