2-1/2 to 3 pounds boneless corned beef brisket
3 ribs celery, cut into 3-inch lengths
2 medium onions, cut lengthwise into quarters
3-1/2 cups water
1 pound green cabbage, cut into 3-inch wedges
1 pound red potatoes, cut into 2-inch pieces
6 to 8 small carrots, tops trimmed or 4 medium carrots, cut crosswise into thirds
1/2 cup water
2 tablespoons butter, melted
Salt and pepper
Chopped parsley (optional)
Red Currant-Mustard Sauce (recipe follows)
Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. Add corned beef seasoning packet, if included, and 3-1/2 cups water. Cover and cook on HIGH 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. Remove brisket; set aside. Discard cooking liquid and solids.
Place cabbage, potatoes and carrots in 2-1/2 quart microwave-safe casserole; add 1/2 cup water. Cover and microwave on HIGH 15 minutes, or until vegetables are tender, stirring once. Drain vegetables; add butter and salt and pepper, as desired; toss to coat.
Carve brisket diagonally across the grain into thin slices. Serve with vegetables and Red Currant-Mustard Sauce. Garnish with chopped parsley, if desired.
Serves 6 to 8.
NOTE:
If corned beef does not come with seasoning packet, substitute 1 teaspoon whole black peppercorns and 1 bay leaf.
Variation:
To cook on stovetop, bring corned beef, seasoning, onions, celery and water to boil. Reduce heat and simmer until fork-tender, about 2-1/2 to 3-1/2 hours. Prepare vegetables as directed above.
Red Currant Mustard Sauce
1 jar (12 ounces) red current jelly
3 tablespoons coarse grain Dijon Style mustard
Place jelly in medium size microwave-safe bowl. Cover and microwave on HIGH 1-1/2 to 2 minutes or until smooth, stirring once.
Whisk in mustard. Cover and microwave on HIGH 30 seconds.
Makes approximately 1-1/4 cups.