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

Directions

1. Place carrots and parsnips into bottom of crock pot.

2. Add corned beef brisket & onions.

3. Mix together beer, water, sugar, dry mustard, garlic powder, sprig of thyme, salt and pepper.

4. Pour into crock pot.

5. Cover & cook on low heat for 8 hours.

6. 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.

7. Turn crock pot on high & cook 2 more hours adding back the veggies if removed just to warm.

8. 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.