• 1 (3-3/4 lb. or whatever size you find) corned beef brisket with a spice packet
• 1 lb. small boiling onions (they come in a bag in the produce section)
• 1-3/4 lbs. carrots, peeled and cut into chunks
• 1-1/4 lbs. small red potatoes (cut into chunks if they are big)
• 2 bay leaves
• 1 (12 oz.) bottle of beer – I used Miller Lite (could substitute with water)
• 3 tbsp. Dijon mustard
• 3 tbsp. molasses (I used Michigan Maple Syrup instead)
• 2 large garlic cloves, minced
• 1 cabbage (1-1/2  lbs.) cut into small wedges
• mustard and prepared horseradish to serve

Trim any fat from the brisket and cut in half.  To quickly peel the small onions, place in a pan of boiling water for about 1 minute.  Add onions, carrots, potatoes and bay leaves in a 6-quart slow cooker; put brisket halves on top of the vegetables. Add the cabbage now if you like it cooked more.

Combine spice packet from the brisket, beer, mustard, molasses or maple syrup and garlic in a bowl; stir well.  Pour mixture over brisket and vegetables.  Cover and cook on high for 1 hour; reduce to low heat setting and cook 5 hours.  Add cabbage wedges and cook 2 more hours or until tender.  It takes about 8 hours total cooking time.

Cut brisket across grain into thin slices and serve with additional Dijon mustard or prepared horseradish  if desired.

Weight Watcher’s Using Old Points System: 9 points per 3 oz. of meat, some veggies and 1-1/2 tsp. mustard

UPDATE Jan.7, 2021  To make a sauce, use 1 cup liquid (or vegetable/chicken broth) and reduce by half, add 1/3 cup prepared horseradish and 1/3 cup creme fraiche or sour cream)

Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2012/02/27/corned-beef-and-cabbage/