Ingredients:
2 to 2 1/2 pounds of corned beef brisket
1 medium onion, sliced
1 celery stalk, cut into three pieces
4 medium potatoes, peeled and halved
4 medium carrots, peeled and cut into three pieces
1 cup of beef bouillon
1 bay leaf
1 clove of garlic, smashed
1 teaspoon of Worcestershire sauce
1/2 teaspoon of dry mustard
4 small cabbages, each cut into wedges
1 teaspoon of caraway seeds
Instructions:
Step 1: Trim off any visible fat from the brisket and cut it if needed to fit in a 4-quart or larger slow cooker.
Step 2: Layer the onion, celery, potatoes, and carrots at the bottom of the slow cooker. Place the brisket on top.
Step 3: In a small bowl, whisk together the beef bouillon, bay leaf, garlic, Worcestershire sauce, and dry mustard.
Step 4: Pour this mixture over the brisket, cover the slow cooker, and cook on low for 8 to 10 hours.
Step 5: During the last hour of cooking, add the cabbage wedges and sprinkle with caraway seeds.
Step 6: When ready to serve, discard the cooking liquid, slice the meat, and serve it hot with the cooked vegetables and your favorite mustard.