Ingredients

• 3 - ribs celery, cut into 3-inch lengths

• 2 - medium onions, cut lengthwise into quarters

• 2-1/2 – 3 - pounds boneless corned beef brisket

• 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 to taste

• Chopped parsley (optional)

• Red Currant-Mustard Sauce (see below)

Directions

1. Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. 

2. Add corned beef seasoning packet, if included, and 3-1/2 cups water. 

3. Cover and cook on HIGH 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. 

4. Remove brisket; set aside. Discard cooking liquid and solids.

5. Place cabbage, potatoes and carrots in 2-1/2 quart microwave-safe casserole; add 1/2 cup water. 

6. Cover and microwave on HIGH 15 minutes, or until vegetables are tender, stirring once. 

7. Drain vegetables; add butter and salt and pepper, as desired; toss to coat.

8. Carve brisket diagonally across the grain into thin slices. 

9. Serve with vegetables and Red Currant-Mustard Sauce. 

10. Garnish with chopped parsley, if desired.

• 1 - jar (12 oz.) red current jelly

• 3 - Tablespoon coarse grain Dijon-style mustard

Directions:

1. Place jelly in medium size microwave-safe bowl. Cover and microwave on HIGH for 1-1/2 to 2 minutes or until smooth, stirring once.

2. Whisk in mustard. 

3. Cover and microwave on HIGH for 30 seconds.