I was a day late getting it done (and several days late getting it posted!), but we finally had our corned beef. I found a recipe on Real Simple online that looked good. It uses thinly sliced Brussels sprouts instead of cabbage.
I got home at 11:30 from a trip to my parents house and immediately got to work. I figured I would need to cook it for about 7 hours on high in the slow cooker.
I used a 5 pound corned beef with seasonings from Costco, 2 beers, 6 whole carrots and about a pound of fresh Brussels sprouts. Slicing the sprouts in the food process was genius! I plan to use that technique again stews and soups. They cook incredibly quickly in the hot broth. I served it up family style on a big platter. It was a huge hit with our family that night. Even my picky kids ate the beef!
The recipe includes a sauce for the beef made of sour cream, fresh tarragon and whole grain mustard (I used regular Dijon). It’s a nice touch but not really necessary. The flavor of the beef and sprouts is so good, it gets overpowered by the sauce, in my opinion.