- 2 onions
- 1-2 cabbages
- 2-4 pounds corned beef
- 3-10 small to medium red potatoes.
- ½ cup mustard
- 1 cup white vinegar or apple cider vinegar
- 1 bottle (1 and ½ cups) of dark beer and 1 bottle of cider
- 4-5 crushed garlic cloves
- Other vegetables if desired: apples, carrots, etc.
- Wash the cabbage, cut it into eights. Cut the onions into eights as well. If the potatoes are medium sized, cut in half. Cut up the other vegetables, such as apples or carrots, if they are being used.
- Pack cabbage and onions onto the bottom of the crock, forming a layer of separation between the bottom of the crock and the beef.
- Take the corned beef out of its packing, rub the spice that came with the beef into it, if applicable, and put it in the slow cooker on top of the base layer of vegetables
- Pack the rest of the cut-up vegetables, including the garlic, around and on top of the beef.
- Smother the mustard on top of the meat and vegetables.
- Pour the beer, cider and vinegar into the crock. Mix up the vegetables with the mustard lightly.
- Cook on high for 4-5 hours or on low for 7-8 hours. After seven hours on low, the cabbage will maintain much of its form. Cooking for longer (upward of 24 hours) will turn the cabbage to a delicious pulp.