INGREDIENTS
- 2½ pounds corned beef brisket
- 1 onion sliced
- 6 red potatoes peeled and halved
- 2 cups baby carrots
- 1 beef bouillon cube
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 cabbage cut into wedges
- 1 teaspoon caraway seeds
- 2 cups low-sodium beef broth
DIRECTIONS
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Trim the brisket of all visible fat.
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Spray a large crockpot with nonstick spray.
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Place the onion, potatoes, and carrots in the bottom of the crockpot, and place corned beef on top.
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Whisk together the bouillon, garlic, Worcestershire sauce, dry mustard, Simon's Secret Sauce and beef broth.
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Pour the liquid over the brisket.
- Cook on low setting for 8-10 hours, or on high for 4-5 hours, adding the cabbage wedges and caraway seed for the last hour of cooking.
- To serve, discard cooking liquid, slice meat and serve with side of Simon's Secret Sauce, if desired.