Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3 3/4     pound         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 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.