Ingredients
3/4 pound fingerling potatoes, cut in half2 cups fresh baby carrots2 medium onions, cut into wedges4 garlic cloves, minced1-1/2 cups white wine or beef broth1 corned beef brisket with spice packet (3 to 3-1/2 pounds)1/2 cup stone-ground mustard1 small head cabbage, cut into thin wedges1 can (14 ounces) sauerkraut, rinsed and well drained
Preparation
In a 6- or 7-qt. slow cooker, combine the potatoes, carrots, onions and garlic. Pour wine over vegetables. Cut brisket in half. Spread with mustard; place over vegetables (discard spice packet from corned beef or save for another use).
Cover and cook on low until meat and vegetables are tender, 8-10 hours, adding cabbage and sauerkraut during the last hour of cooking. Serve beef with vegetables.
