Preparation:
1) Trim fat from brisket. Place next 4 ingredients into a 4 quart electric slow cooker; place brisket on top of vegetables. Combine spice packet from brisket, beer, and next 3 ingredients in a bowl; stir well with a whisk. Pour mixture over brisket. Cover; cook on low-heat for 8 hours. Add cabbage; cover, and cook an additional 1 hour or until tender. Discard bay leaves and cooking liquid.
2) Cut corned beef diagonally across the grain into thin slices. Serve beef and vegetables with 3 1/2 tablespoons mustard.
Note: To lower fat in corned beef, trim away all visible fat before cooking. Note that corned beef is naturally high in sodium due to the curing process. | 