1 Corned Beef – 3.5-5 lbs
Seasoning Packet from corned beef
2 bottles of gluten free beer (I used Red Bridge) OR 1 bottle of beer and 12 oz of water
1 Tbsp (heaping) of minced garlic
2 bay leaves
6 peppercorns – whole
1 onion, chopped into large pieces
Baby carrots, 2 cups (optional)
Heat your slowcooker/crockpot to high.
Cut the fat layer off the corned beef…seriously, it’s nasty if you leave it on. I recommend a combo of scissors and a serrated knife for this task. It isn’t fun, but it’s worth it.
Slather the corned beef with the mustard – I used a spicy horseradish version (Kroger brand). Probably around ¼ of a cup, but you can’t really use too much!
Put the “mustarded” corned beef into the crockpot. Dump seasoning packet on top. Add bay leaves, peppercorns, garlic and onion. Pour beer (or beer and water) around the beef.
Cook on medium for 6 hours. Add the carrots, if you want and turn up to high for remaining 2-3 hours.
Remove from liquid and serve the carrots and beef (sliced against the grain) with your choice of mustard.
(Goes very nicely with braised cabbage and bacon).