Corned Beef & Cabbage (Slow Cooker)

photo from here

I always double this recipe (doubling everything but the cabbage) because it's perfect for the freezer.  If you plan to make one (or two) for the freezer, simply place the veggies (except the cabbage) and the meat in a gallon-sized freezer ziploc.  On the day you want to make your freezer corned beef, you can either move it to the fridge the night before or cook it straight from the freezer, picking up the instructions at step 3.  Just be sure to add a head of cabbage to your grocery store list that week.  The corned beef also makes for great sandwiches for leftovers.

Ingredients:

- 2 stalks celery, chopped
- 4 carrots, chopped in big chunks
- 4 to 6 red potatoes, quartered
- 1 onion, quartered
- (1) 4lb corned beef brisket
- 12 ounce stout or dark ale
- 1 tbsp corned beef spices (or the packet that comes with the brisket)
- 1 medium cabbage, cut into six wedges
- grainy mustard and horseradish sauce for serving

Directions:

1.  place celery, onions and potatoes in bottom of slow cooker.
2. rinse the brisket and place over veggies
3. add the beer, spices and enough water to just cover the meat.
4. cook on low for 8-9 hours.
5. 1 hour before done, add the cabbage.
6. slice brisket and serve with veggies, mustard and horseradish