Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      3 3/4 pounds  cured corned beef brisket
                        --with spice packet
  14      small         boiling onions
                        --about 3/4 pound
   7      small         red potatoes
                        --about 1 pound
   2                    bay leaves
  12      ounces        amber lager beer
   2      tablespoons   dijon mustard
   2      tablespoons   molasses
   1      large         garlic clove -- crushed
     1/2  small   head  green cabbage
                        --cut into 7 wedges
                        --about 1 pound
   3 1/2  tablespoons   dijon mustard

Preparation:

1. Trim fat from brisket. Place next 4 ingredients int 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. 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.

Nutritional Information:

Calories 416 (37% from fat); protein 21 g; fat 17.3 g (sat 5.5 g); carbohydrates 44.4 g; fiber 7 g; cholesterol 83.3 mg; iron 4.5 mg; sodium 1372 mg; calcium 100 mg.