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1
Place potatoes, carrots, onion and celery on the bottom of the crock pot.
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2
(Tip: I always use a crock pot liner to help keep my cleanup on the light side.)
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3
Place beef (fat side up) on top of vegatables, add the contents of the spice packet (it comes with the brisket) to the crock pot.
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4
Fill the crock pot with enough water to cover the meat.
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5
Cook on high for 7-8 hours.
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6
Whisk mustard and brown sugar together to make a glaze; set aside.
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7
(Adjust to your personal taste.
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8
If you like a tangier glaze, then add a bit more mustard; if you like a sweeter glaze, then add more brown sugar.)
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9
Once your corned beef is done, put the cabbage wedges into a deep pot.
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10
Use a glass measuring cup to scoop juices from the crock pot into the pot.
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11
Transfer enough juice to cover 3/4 of the cabbage.
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12
Place the lid on the pot (but dont close it all the way) and cook on medium high until cabbage is tender.
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13
Preheat oven to 400 degrees F. Transfer the beef to a baking sheet and cover the top of the beef (fat side) with the glaze.
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14
Bake on the middle rack for about 710 minutes or until the glaze is hot and golden brown.
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15
(Put as much or as little of the glaze as you want.)
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16
Remove the core from the cabbage and cut each wedge in half.
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17
Arrange cabbage, potatoes and carrots onto a plate (all of the flavor from the celery and onions have cooked out of it so I usually dont serve those).
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18
Slice beef against the grain and serve with remaining glaze.
