- Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. Sprinkle contents of seasoning packet over brisket. Add 2 cups water and beer. Cover; cook on HIGH 6 to 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.)
- Meanwhile, place cabbage, potatoes and carrots in 2-1/2 quart microwave-safe dish; add remaining 1/2 cup water. Cover; microwave on HIGH 15 to 18 minutes or until vegetables are tender, stirring or rearranging once. Drain; remove and discard cores from cabbage wedges. Add butter; season with salt and pepper, as desired. Toss to coat; keep warm.
- Prepare Red Currant-Mustard Sauce. Place jelly in medium microwave-safe bowl. Cover; microwave on HIGH 1-1/2 to 2 minutes or until melted, stirring once. Whisk in mustard. Cover; microwave on HIGH 30 seconds. Stir; keep warm.
- Remove brisket and carve diagonally across the grain into thin slices. Serve with vegetables and sauce. Garnish with parsley, if desired.
Cook's Tip: To cook on range-top, place corned beef in stockpot; sprinkle with contents of seasoning packet. Add celery, onions, 2 cups water and beer. Bring just to a simmer; do not boil. Cover tightly; simmer 2-1/2 to 3 hours or until brisket is fork-tender. Prepare vegetables and sauce as directed.
Cook's Tip: If seasoning packet is not included with corned beef brisket, substitute 1-1/2 teaspoons pickling spice, if desired.
Cook's Tip: To prevent cabbage wedges from falling apart during cooking, leave core intact while cutting wedges. Remove and discard core before serving.
Nutrition information per serving, 1/6 of recipe: 574 calories; 24 g fat (9 g saturated fat; 11 g monounsaturated fat); 114 mg cholesterol; 1462 mg sodium; 63 g carbohydrate; 5 g fiber; 23 g protein; 5 mg niacin; 0.5 mg vitamin B6; 8 mcg vitamin B12; 1 mg iron; 39 mcg selenium; 2 mg zinc; 98 mg choline.
|-||1 boneless corned beef brisket with seasoning packet (2-1/2 to 3 pounds)|
|-||3 ribs celery, cut into 3-inch pieces|
|-||2 medium onions, cut into quarters|
|-|| 2-1/2 cups water, divided|
|-||1 bottle (12 ounces) beer|
|-||1 pound green cabbage, cut into thin wedges|
|-||1 pound red-skinned potatoes, cut into 2-inch pieces|
|-||6 to 8 baby carrots, trimmed or 4 medium carrots, cut crosswise into thirds|
|-||2 tablespoons butter , melted|
|-|| Chopped fresh parsley (optional)|
|-|| Red Currant-Mustard Sauce:|
|-||1 jar (12 ounces) red currant jelly|
|-||3 tablespoons country Dijon-style mustard|